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!

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*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.