2 cups heavy cream
1 cup half-and-half
1/3 cup sugar
6 oz. Milk chocolate, melted
4 oz. Egg Beaters, or egg substitute
2 tsp. Vanilla extract
½ cup toasted chopped pecans
¼ cup miniature chocolate chips
½ cup miniature marshmallows
Heat cream, half-and-half, sugar and salt
in a small saucepan until sugar dissolves.
Add melted chocolate and stir to combine.
Remove from heat and place in a pan of cold
or ice water to cool to room temperature.
Strain chocolate mixture into a blender
or food processor; add Egg Beaters and vanilla.
Process until smooth. Chill until ready
to freeze. Pour into the ice cream maker
and follow the manufacturer's instructions
for freezing. About a minute before ice
cream is finished, add nuts and chocolate
chips and freeze for another minute. When
ice cream is frozen, fold in marshmallows.
Makes: about 1 quart