Assembly Once the custard has chilled, add it to an ice cream machine and follow the manufacturer’s instructions for churning. Continue whipping until the mixture becomes stiff, glossy, and looks like frosting. Once all the liquid is in, raise the speed to medium or medium-high and whip. When the hot sugar liquid is ready, turn the mixer to low and slowly drizzle the hot liquid into the whipped egg white. With the whisk attachment, whip the white until soft peaks begin to form then stop. Meanwhile, in a stand mixer bowl, add the egg white and cream of tartar. Once the sugar has started to dissolve, turn the heat up to high and boil until soft-ball stage (where a drop of the boiling mixture is dropped in water and forms a soft ball) or 240☏ (116☌) on a digital or candy thermometer. Marshmallow Creme Add the sugar, corn syrup, water, and salt to a small saucepan. Set the bowl inside an ice bath (a larger bowl filled with ice and a little bit of water) or in the refrigerator to chill, at least 4 hours or until cool to the touch.
HEAVENLY HASH ICE CREAM SKIN
Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Stir the mixture until the chocolate has melted and everything is well blended. Set a fine mesh sieve atop the bowl with cream, vanilla, and chocolate then pour the hot thickened custard though into the bowl, straining any cooked egg bits. Continuing over medium heat, whisk the custard base constantly until it has thickened just shy of a pudding thickness, about 5-10 minutes. Pour the now-warmed egg mixture into the saucepan. Once the cream/milk has warmed, temper the egg mixture with the cream/milk by slowly pouring up to about a cup (227 g) in while whisking constantly. While the cream/milk mixture is heating, in a large bowl, whisk the egg yolks, egg, sugar, and salt together until it turns thick and pale yellow in color, about 3-5 minutes. Into a large bowl, pour 3/4 cups (170 g) of the heavy cream, add the vanilla, half of the chopped chocolate and set aside. Ice Cream Place the storage container (such as a loaf pan) that will hold the finished ice cream in the freezer to chill.
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