2 1/2 cups of milk
2 1/4 cups of sugar
2 1/2 cups of half and half
5 cups of whipping cream
1 3/4 cups chocolate chips
7 1/2 squares (1 oz. each) semisweet chocolate
1/2 teaspoon of salt
1 1/2 tablespoon vanilla extract
2 1/2 cups mini marshmallows
1 3/4 cups of chopped pecans
Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over medium heat until chocolate is melted. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. After refrigerating we put mixture in our ice cream mixer and mix for about 45 minutes to an hour with rock salt and ice around the out side of the can. Then we will freeze it so it can set up.
Enjoy!
Ben