Post image for Hot Cocoa Ice Cream with {Peppermint Chocolate Chips & Marshmallows}

Hot Cocoa Ice Cream with {Peppermint Chocolate Chips & Marshmallows}

by Tickled Red on December 22, 2011 · 7 comments

Some years we wake up to a brisk, chilly Christmas and other years we’re in tank tops with flip flops. This Christmas is on the warm and humid side, and I love it! It would be nice to have fluffy white snow for Christmas. It would definitely feel more nostalgic and cozy, but by now I’m used to warm holidays. The boys on the other hand would give their right arm for snow this weekend. It’s not visions of Sugar Plums Fairies dancing around their heads. Rather they have visions of delicate snow flakes and cups of hot cocoa floating behind them while they’re playing outside.

Unfortunately 74 degree weather doesn’t quite set the mood for warm steaming mugs of hot cocoa, swirling with little marshmallows and a peppermint stick. That’s why last night, while the monkeys were snug in their beds dreaming of Nordic adventures, I took pity on them. I pulled out our handy dandy ice cream bowl and whipped up a cool, smooth version of hot coco that they could enjoy even amidst the hottest of Christmas heat waves.

I tossed together some rich bitter sweet chocolate, cream, egg yolks, sugar, vanilla and a hint of cinnamon. Then while the chocolate custard was slowly mixing in the bowl I loaded it with white chocolate peppermint chips (well more like chunks) and mini marshmallows. Voila! All the yummy flavors of warm hot cocoa in one cool bite. You can practically feel the air crystallize from the peppermint on your breath.

Not that I would know how this luscious mug of ice cream tastes, seeing as how I made this for the boys. I didn’t sneak a little bite, nope not at all.

I hope that you guys are having fun getting ready for Christmas Eve with your families, whether you’re kicking around in flip flops with ice cream or snuggled up by the fire with some hot cocoa. We certainly are :D I’m off to sit on the porch with boys and sneak a few more bites of ice cream.

Love & Hugs,

Shari-Tickled Red



Hot Cocoa Ice Cream with {Peppermint Chips & Marshmallows}Makes Approx. 1 Quart

3 cups half-and-half

6 oz. bittersweet chocolate, finely chopped

5 egg yolks

1 cup sugar

Pinch of salt

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

4 ounces mint white chocolate

1/4 cup mini marshmallows, chopped

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat and add the chocolate. Stir continiously until smooth and completely blended.

In a large bowl, whisk together the egg yolks, sugar and salt until thoroughly combined. Slowly pour the chocolate cream into the egg mixture, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over simmering water in the bottom pan, make sure that the pan is not touching the water. Cook the mixture, stirring constantly with a spoon until a finger drawn across the back of the spoon leaves a path, approx. 10 to 12 minutes. Do not allow the chocolate custard to boil. Pour the custard through a fine-mesh sieve that is set over a clean bowl and stir in the vanilla and cinnamon. Place the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes. Cool for another 20 minutes in the refrigerator.

Pour the custard into an ice cream maker and begin freezing according to the manufacturer’s instructions. Approximately mid way through add the mini marshmallows and mint white chocolate. Continue freezing until the cycle is complete. Pour the ice cream into a freezer-safe container, cover and freeze until firm, approx. 3 to 4 hours before serving. Makes about 1 quart.

For the Mint White Chocolate

Fill a medium sized pot 3/4 of the way with water and let boil. Place a bowl or smaller pot on top of the pot with the boiling water and let it heat, creating your own double boiler. *Note you can do this for the ice cream as well if you don’t have a double broiler*

Place the white chocolate chips and  begin melting them in the bowl. Stirring occasionally until all of the chocolate chips are melted. Melting the chocolate this way will ensure that the chocolate does not burn or taste bitter.

Once the chocolate is melted, pour 1/4 teaspoon of peppermint extract into the melted chocolate and stir until everything is well incorporated.

Pour in to the ice cream mix at the appropriate time. If the chocolate has begun to harden when it is time to incorporate into the ice cream, simply pinch off tiny portions and drop into the mix.







Sylvie @ Gourmande in the Kitchen December 22, 2011 at 9:27 pm

Oh how I want to grab that spoon and dig in!

MyMansBelly December 23, 2011 at 10:34 am

That looks like the perfect Christmas dessert for a So Cal Christmas!

Sheila December 23, 2011 at 5:07 pm

3 words. OH MY HEAVENS!

Jamie December 26, 2011 at 1:17 pm

Oh Shari, this spoke to me every which way! I have been praying every single day for snow – the Florida girl in me still experiences snow with awe, wonder and childlike joy! And hot cocoa ice cream with marshmallows? OMG YES PLEASE!! Even better than hot cocoa in any weather! Hope you are having a wonderful holiday season! xo

foodwanderings December 31, 2011 at 12:34 pm

This looks absolutely scrumptious way to welcome 2012. Happy New Year Red. Wishing you always the best. Love your sunshine personality.

Asmita January 4, 2012 at 4:47 pm

Absolutely delicious!!!

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: