½cupstevia/sugar baking blend(or 1 cup sugar or the equivalent of low calorie sweetener of choice)
1cupunsweetened cocoa powder
2 ½cupshalf and half(divided use - or 1 ½ cups whole milk and 1 cup heavy cream)
3largeeggs
1tablespoonvanilla extract
⅓cupmini marshmallows
⅓cupbite sized chocolate chunks(milk, semi sweet or dark chocolate)
⅓cupchopped nuts(almonds, peanuts, walnuts, etc.)
Instructions
In a medium saucepan, whisk together cocoa and sugar until blended.
Add 1 ½ cups half and half (or the milk if using milk/cream combo) and the eggs whisking until smooth.
Heat over medium heat until custard begins to thicken. Remove from heat and let cool slightly, about 5 minutes.
Slowly add remaining 1 cup half and half (or cream if using) and vanilla, whisking continuously until smooth. Refrigerate until cold (at least one hour).
Freeze in ice cream freezer per manufacturer's direction, adding marshmallows, nuts and chocolate in the last 5 minutes of churning. Freeze at least 2 hours until hard.