2 cups heavy cream
1 cup half-and-half
1/3 cup sugar
dash salt
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