This ice cream is awesome!  I hate to brag but I think it’s my best ice cream recipe yet.  The chocolate is really rich, the peppermint has punch and the marshmallows are big and chewy.  A garnish of crushed peppermints adds an extra little crunch.

•  2 cups heavy cream
• 1 cup whole milk
• 2 ounces unsweetened chocolate
• 1/3 cup cocoa powder
• 1 cup sugar
• pinch salt
• 2 eggs
• 2 tablespoons Rumplemintz or peppermint schnapps.
• 1 cup marshmallows
• 1 candy cane

In a medium saucepan gently heat the cream, milk, chocolate and cocoa until all of the chocolate melts into the cream.  Add the sugar and salt and whisk in the eggs.  Constantly stir as you heat the mixture to 16o degrees.  Add the Rumplemintz.  Set aside to cool then put in the refrigerator for at least an hour.

Cut the marshmallows into quarters and arrange on a large plate.  Store in the freezer for at least an hour.  This dries out the marshmallows a little and makes them easier to work with.

Process the cream mixture in your ice cream maker.  Stir in the marshmallows and freeze.

Serve with crushed candy cane as garnish.

Enjoy!