Charleston Cobblestone Ice Cream


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Make your own home-made ice cream with marshmallows, almonds, raisins and chocolate chips.

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  • 1 1/2 oz. unsweetened baking chocolate
  • 1 C. half-and-half
  • 1/3 C. granulated sugar
  • 1 C. whipping cream
  • 6 egg yolks
  • 1/3 C. granulated sugar
  • 1/4 C. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1 C. miniature marshmallows
  • 1 C. toasted, chopped almonds
  • 1 C. raisins
  • 1 C. miniature chocolate chips

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In small saucepan, over low heat, melt chocolate with half and half.

Stir until smooth. Set aside. In medium saucepan, combine 1/3 C. sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 C. sugar until light and lemon colored. Temper egg yolk mixture by stirring about half of the very hot cream mixture in. Pour egg mixture into saucepan and continue cooking until thickened (about 165 degrees F). Remove from heat and stir in the softened butter and vanilla extract. Add the chocolate mixture and stir until quite smooth and well blended. Allow to cool, then refrigerate. Before churning, add the marshmallows, almonds, raisins and chips.

Makes 1/2 Gallon.

Note: To toast almonds, chop them first, and then spread them on a cookie sheet.

Bake for 4 minutes in 350 degree oven. Cool.

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