Snowy street Ice-Cream

This playful take on Rocky Road Ice Cream features white chocolate, toasted marshmallows and hazelnuts.

3 cups half and half

1/4 teaspoon kosher salt

2 large egg yolks

3/4 cup sugar, divided

1 teaspoon vanilla

1 cup white chocolate (chips are okay, but high quality is highly recommended)

1 cup mini marshmallows, toasted

½ cup coarsely chopped hazelnuts, toasted

Scald one cup of half and half along with ½ cup sugar and salt over medium heat in a medium sauce pan. Remove from heat. 

In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going. 

Pour the mixture back into the sauce pan along with the white chocolate, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half, and vanilla. Chill the custard thoroughly. About two hours. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Add in marshmallows and toasted hazelnuts at the last minute. Freeze according to the manufacturer’s instructions.