Ingredients:
· 3 cups whole milk
· 3 cups half-and-half cream
· 9oz. semisweet chocolate, chopped
· 2¾ cups sugar
· ¾ tsp salt
· 6 cups heavy whipping cream
· 3 cups miniature marshmallows
· 2¼ cups semisweet chocolate chips
· 1½ cups chopped pecans
· 6 tsp vanilla extract

Method:
In a large saucepan, combine milk and half-and-half; heat to 175°C. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for two minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions (refrigerate remaining mixture until ready to freeze). Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze two to four hours or until firm. Repeat with remaining ice cream mixture.