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In a large saucepan (or following microwave directions), melt the chocolate over medium-low heat. Gradually stir in water and heat briefly until smooth but not boiling. Remove from heat. In small batches, process the mixture in a blender until smooth. Transfer to a large bowl. Repeat until all mixture is processed. Cover surface with plastic wrap and chill thoroughly (preferably overnight). Coarsely chop the almonds and toast lightly in a skillet or microwave; chill.
When ready to freeze ice cream, stir in whipping cream, vanilla, almonds and 1/2 cup of marshmallows (the chocolate mixture will separate a bit with a thick upper layer - mix up before putting in the freezer can). Freeze in a 6 quart ice-cream freezer according to manufacturer''s directions. Remove dasher and stir in remaining marshmallows before ripening.
Cover top with plastic wrap or foil. Plug the drain hole and put the lid back on the can. Drain off excess liquid from tub, and repack with additional salt and ice. Let ripen for 1-4 hours before serving.
Note: If you want to skip the blender part of this recipe....use the pre-melted chocolate instead of squares. Combine water, condensed milk, and chocolate in large saucepan - heat and stir continuously until hot but not boiling. The texture came out very smooth without the blender.
This recipe has been scaled up for a 6 quart freezer. Original recipe used walnuts instead of almonds.
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