Author: Stephanie Keeping @ Spaceships and Laser Beams
Ingredients
1 ¼cuphalf and half
1 ¼cupmilk
¼cupof sugar
5beaten medium egg yolks
4tablespoonsflour
¼cupBailey’s
1teaspoonvanilla extract
1jar marshmallow fluff
1package graham crackerscrushed
1bottle of chocolate hard shell
Instructions
In a medium saucepan with the heat off, stir together flour and sugar.In a separate bowl, beat eggs, half and half and Baileys.
Pour into sauce pan with sugar and flour and turn heat on to medium low. If lumps occur, use a whisk and gently whisk until smooth. Be careful not to let mixture boil, or curdling will occur.
Once mixture has thickened, remove from heat and pour into a bowl. Press plastic wrap down onto the top of the mixture. Allow to cool in the fridge for 6-8 hours or overnight.
In the bowl of your ice cream maker, prepared according to manufacturer’s directions, pour chilled custard into machine and turn on. After 10 minutes, add 4-5 dollops of marshmallow fluff. Don’t add all at once, but drop each dollop in a few seconds apart. Let run for another 10 minutes.
Slowly drizzle in hard shell, a little bit at a time. Make sure the shell has time to harden before you add more. The machine will break up the chocolate into little pieces. Add as much or as little as you want.
Allow machine to run for another 10 minutes. If the shell hardens on the edges of the machine, stop and scrape down the sides.
Add the remainder marshmallow fluff one dollop at a time. Also add crushed graham crackers. Let the machine run for another minute, which will create marshmallow and graham ribbons throughout the ice cream.
Turn off the machine and serve immediately or place in a freezer-safe container until ready to serve. Allow to soften slightly before serving.