Vanilla marshmallow honey nut ice cream

Ingredients for 4 servings:

• 4 eggs, size M
• 250 g sugar
• 800 ml cream
• 400 ml milk, 3.5% fat
• 5 g bourbon vanilla flavor (finesse)
• 200 g nuts in honey and salt coating, finely chopped
• 1 jar marshmallow cream, approx. 213 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

First of all: I make this ice cream in two batches using the ice cream maker. The machine needs about 50-60 minutes per batch. Beat the eggs and sugar for about 2 minutes until the mixture is light yellow and fluffy. Then briefly stir in the cream, milk, and vanilla extract. The cream doesn’t need to be whipped until stiff peaks form. Divide the mixture between two bowls and evenly divide the finely chopped nuts and marshmallow cream. You don’t need to stir in the cream separately; the ice cream maker does that for you. Pour half into the ice cream maker. Store the other half in the refrigerator. This batch is enough for four big eaters or six small portions.