Decadent Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows

Instructions

1. Chop the dark chocolate into small pieces and set aside.
2. In a saucepan, combine whole milk and heavy cream; heat over medium heat until just below boiling point, then remove from heat.
3. In a bowl, whisk the egg yolk with granulated sugar until pale and thick.
4. Slowly For the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth and fully melted.
7. For the mixture through a fine sieve into a clean bowl and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the caramelized almonds, heat granulated sugar in a dry pan over medium heat until it melts and turns golden brown.
9. Add sliced almonds to the caramel and stir quickly to coat them evenly, then transfer to parchment paper to cool and harden.
10. Churn the chilled chocolate custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency.
11. Transfer the ice cream to a container and freeze for at least 2 hours to firm up.
12. Before serving, toast mini marshmallows in a dry pan or under a broiler until golden and slightly melted.
13. Serve a scoop of dark chocolate ice cream topped with caramelized almonds and toasted marshmallows.