Heavenly Hash Ice Cream

Really not sure why it’s taken me so long to become a fan of Heavenly Hash Ice Cream.  I mean, chocolate.  More chocolate.  Almonds.  Creamy marshmallow.  What the heck on earth is there not to like?

Especially if it’s homemade.  Right?!  Whooo.  Extra delicious.  With no weird yuck or chemicals or goo, just real ingredients.

My love of ice cream is entrenched, was always tied to fun growing up, and brings back all sorts of warm fuzzy summertime, golden hour memories.

Sometimes after my brother’s tee ball games, we’d swing by Dairy Queen for chocolate dipped cones.  Had to have the dip.  Always the dip.  Stand out in the parking lot on a warm summer evening, trying to stop the soft serve from melting down my arm.

Or going to Baskin Robbins 31 Flavors, very cleverly positioned directly across from Village Green park.  This was when I discovered you can taste first.  Whoa.  Ha!  Bubble gum ice cream was my go-to.

Let's see....Then in my teens I was a scooper at a Ben & Jerry's shop.  Sure, sounds dreamy but you'd be surprised how grumpy people were and took it out on us poor scoopers.  They had a Heavenly Hash Ice Cream look-a-like, Dastardly Mash, and that was my favorite there.

Heh, I will say, I ate a lot of ice cream those years.  Store discounts, man, rough.

Years later, it's Gregg's for frozen custard with my folks out in the 'burbs whenever possible.  Always, mmm, oh so delicious.  In the city, Mike and I wait for the ice cream truck to come clattering down the block or head over to The Freeze.

So yeah, I have a long history intertwined in ice cream.  It's only natural then that I like to make it.  Or, more accurately, like to eat the fruits of my labor.

And truly, it's so easy to make.  The only specialty equipment you need is an ice cream maker,* and it's one of the very very few single-use tools I'll ever strongly encourage you to get.  Because you won't regret it.

Ok!  Heavenly Hash Ice Cream!  Very straightforward here.  I've tweaked the original from Midwest Living a smidge to make it better.

I’m not sure why so many ice cream recipes use soooo many egg yolks, it really isn’t necessary.  I don't want my ice cream to taste like egg.  Any more than a couple two, ‘tree is a nope, the ice cream is well rich enough. 

Now, the thing with the original recipe too was that the marshmallow creme made waaaayyy, a-whhhaaay too much, like three times what's needed.  But please, do feel free to make the full recipe (just double what I list below) and use the extras for something else.  Like I did which will be an upcoming recipe!

First, freeze the container* you're going to store your finished ice cream in, like a loaf pan or whatever suits you.  This makes things easier, less melty messy later.

Next, dump a portion of the cream in a large bowl then add the vanilla and half the chopped chocolate.  Note on that:  chop half of it coarsely for this then chop the other half for chunks in the ice cream itself.

         

Might be my favorite picture of the post, heh.  Cream.  Vanilla.  Chocolate.  Swirl.

Next, heat up the rest of that cream, the milk, the cocoa, whisk that together.  I personally prefer the half moon, half round shaped coil looking whisks* as they're more thorough and complete a whisking task in way less time.

         

Ingredients ready to go here.

While those goodies are warming in the pool, whip up the eggs with the sugar and salt.  It won't take too long but you want the mix to be thick, heavy, and a beautiful pale yellow color.  The goal is to get the sugar to mostly dissolve.  This isn't a do-ahead step as the sugar can burn the eggs, fyi.

By the time you reach that lovely pale yellow, the cream-milk-cocoa goodness should be warmed enough so begin slowly streaming it into the egg-sugar mix while simultaneously whisking, better known as tempering.
 

         

Don't pause to take photos here, heh, stream and whisk.

Righty-o, now pour the tempered stuff into the saucepan stuff, whisk whisk whisk and heat until everything thickens up to almost pudding stage.  You know it's about to go when the foam on top mysteriously disappears.
 
Mmk!  Pour that thickened deliciousness through a fine mesh sieve* into the bowl with the swirly cream, vanilla, and chocolate, stir until the chocolate melts, place some plastic wrap right on the surface and chill in an ice bath or the fridge 'til cool.

Meanwhile....make the marshmallow creme.  Or, if you want, just use some stuff from the store, I don't judge.  

Heat the sugar, corn syrup, water, and salt in a small saucepan until that gets terrifyingly bubbly hot.  I do dip a thermometer* in to see where it's at but I'm not a stickler for perfect temperature.
 

         

It's freakin' hot.  Be freakin' careful please.

Meanwhile, whip that egg white and cream of tartar until droopy soft peaks then stop the machine.*

When that boiling sugar business is scorchingly hot, flip the mixer onto low and drizzle in the liquid lava.  When it's all in (it'll likely splash up the sides, it's ok), flip the mixer to medium/medium high and whip it, whip it real good until it's thick, glossy and like big sticky frosting.
 

         

Yes.  Yes.

Ok!  Assembly!  Churn the ice cream base in the ice cream maker according to the machine's directions.  When it's almost done, toss in the almonds and remaining chocolate. 

         

Again, (right?) all is good here:  chocolate, almonds, chocolate, yum.

Yank your frozen container out and spread one of three layers of ice cream across the bottom evenly.  Scoop about a third of a cup of the marshmallow creme and swirl it into the freshly churned yumminess with a knife or offset spatula.*  Repeat until the thing is full.  

         

Yeah.  Good luck keeping a giant spoon outta that.

Wrap with foil or wax paper and freeze!
 

And what do you get?  Heaven.  Heavenly Hash Ice Cream, to be exact.
 

Aw dear me.  Now go get a spoon!

*The ice cream containers, ice cream makers, whisks, fine mesh sieves, thermometers, and mixers are Amazon affiliate links.  Mwah, thanks!  Please see the Info tab at top for more details.

Heavenly Hash Ice Cream

Servings

8 servings

Prep time

30 Min

Cook time

25 Min

Inactive time

8 Hour

Total time

8 H & 55 M

What could be better than rich chocolate ice cream swirled with chunks of almonds, chocolate, and dreamy marshmallow?

Ingredients

Ice Cream

• 1 3/4 cups (397 g) heavy cream
• 1 teaspoon pure vanilla
• 4 ounces bittersweet chocolate (60 to 70% cacao, chopped, divided in half)
• 1 1/4 cups (281 g) whole milk
• 1/4 cup (21 g) cocoa powder (dutch processed preferred)
• 2 large egg yolks
• 1 large egg
• 2/3 cup (131 g) sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup (71 g) chopped almonds (roasted and salted or candied if desired)
• 1 cup (85 g) marshmallow creme (homemade [below] or store-bought)

Marshmallow Creme

• 1/4 cup plus 1/8 cup (74 g) granulated sugar
• 1/4 cup (78 g) light-color corn syrup
• 1/8 cup (28 g) water
• 1/16 teaspoon fine sea salt
• 1 egg white (see note, room temperature)
• 1/8 teaspoon cream of tartar
• 3/4 teaspoons vanilla

Instructions

Ice Cream:

1. Place the storage container (such as a loaf pan) that will hold the finished ice cream in the freezer to chill. Into a large bowl, pour 3/4 cups (170 g) of the heavy cream, add the vanilla, half of the chopped chocolate and set aside.
2. Pour the remaining cream into a medium sized saucepan along with the milk and cocoa powder. Whisk to combine then bring the heat up to medium, stirring occasionally, until steam begins to rise.
3. While the cream/milk mixture is heating, in a large bowl, whisk the egg yolks, egg, sugar, and salt together until it turns thick and pale yellow in color, about 3-5 minutes.
4. Once the cream/milk has warmed, temper the egg mixture with the cream/milk by slowly pouring up to about a cup (227 g) in while whisking constantly. Pour the now-warmed egg mixture into the saucepan.
5. Continuing over medium heat, whisk the custard base constantly until it has thickened just shy of a pudding thickness, about 5-10 minutes.
6. Set a fine mesh sieve atop the bowl with cream, vanilla, and chocolate then pour the hot thickened custard though into the bowl, straining any cooked egg bits.
7. Stir the mixture until the chocolate has melted and everything is well blended. Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Set the bowl inside an ice bath (a larger bowl filled with ice and a little bit of water) or in the refrigerator to chill, at least 4 hours or until cool to the touch.

Marshmallow Creme:

1. Add the sugar, corn syrup, water, and salt to a small saucepan. Over medium heat, dissolve the sugar. Once the sugar has started to dissolve, turn the heat up to high and boil until soft-ball stage (where a drop of the boiling mixture is dropped in water and forms a soft ball) or 240°F (116°C) on a digital or candy thermometer.
2. Meanwhile, in a stand mixer bowl, add the egg white and cream of tartar. With the whisk attachment, whip the white until soft peaks begin to form then stop.
3. When the hot sugar liquid is ready, turn the mixer to low and slowly drizzle the hot liquid into the whipped egg white. Once all the liquid is in, raise the speed to medium or medium-high and whip. About halfway through, add the vanilla. Continue whipping until the mixture becomes stiff, glossy, and looks like frosting.

Assembly:

1. Once the custard has chilled, add it to an ice cream machine and follow the manufacturer’s instructions for churning. About 5 minutes before it’s ready, add the almonds and remaining chopped chocolate or fold in by hand after it’s done.
2. Scoop a layer of ice cream into the bottom of the previously frozen storage container and spread it level. Scoop out 1 cup of marshmallow creme (85 g), dollop a third of the marshmallow creme into the ice cream and swirl with a knife or spatula. Continue with a total of 3 layers of ice cream until everything is in the container.
3. Cover with foil or wax paper and freeze for about 4 hours, until firm, then serve.

Notes:

Egg white note: The egg whites don’t reach bacteria-killing temperature in this recipe if any are present. If this is a concern, use pasteurized egg whites instead.

Marshmallow Creme note: This recipe is half the original as the original makes much more than needed. You can make the whole recipe by doubling it and using the creme for something else. There will still be extra creme after what's used in the recipe. It keeps in the refrigerator for about two weeks.

Adapted from Midwest Living

Calories

529.74

Fat (grams)

34.03

Sat. Fat (grams)

18.38

Carbs (grams)

48.43

Fiber (grams)

3.68

Net carbs

44.75

Sugar (grams)

38.97

Protein (grams)

10.14

Sodium (milligrams)

204.30

Cholesterol (grams)

155.73

Please see the "info" section for nutrition details.

ice cream

recipe

American

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