Makes slightly more than 1 quart
Making the �base� Heat cream, half-and-half, egg, sugar and salt in a small saucepan until sugar dissolves. You want to cook the base with a low and slow boil to avoid introducing a scalded flavor to the base. (On the larger commercial scale we call this slow cooking �vat pasteurizing� which creates the desired custard like flavor and consistency Fentons discerning fans demand as opposed to the very large commercial producers that use a very high temperature rapid boil � �UHT short-time� or ultra high temperature - which tends to thin the base and leave a burnt flavor but saves time/money).
Flavoring the base Remove base from heat and drop container into a pan of cold or ice water to cool to room temperature. Strain chocolate mixture into a blender or food processor; add the vanilla. Process until smooth. Chill or refrigerate until ready to freeze. Pour the chocolate base into your ice cream maker, and freeze according to manufacturer�s instructions.
Adding the mix-ins:
About a minute before ice cream is finished (it will be fairly stiff in appearance and touch), add the walnuts and freeze another minute. When the ice cream is frozen, fold in marshmallows (folding means to use a spatula and layer 1/2 folds of ice cream around the marshmallows)
Ready to eat or freeze and enjoy later! You are now an (un) official Cherry Hill ice cream maker!!
