Chocolate custard marshmallow swirl 'ice cream'

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**RECIPE, MAKES FOUR PINTS**
6 eggs
1.5 cups (355mL) milk and/or evaporated milk and/or cream (many combinations would work)
1/4 cup (25g) cocoa powder
1/4 cup (50g) granulated sugar for the custard
3/4 cup (150g) granulated sugar for the meringue
1/4 cup (80g) syrup
cream of tartar
starch
vanilla
salt
Separate the eggs and reserve the whites.
To make the custard, stir together the yolks, a small pinch of salt, 1/4 sugar, cocoa powder and (optionally) a teaspoon of starch (gives it a pudding-like vibe) until smooth. Bring to a bare simmer while stirring constantly, just until you see a little steam and the mixture noticeably thickens.
Cool the custard base and then churn it into ice cream however you want (I use the still freeze method in the video).
For the meringue, combine the remaining sugar, syrup and a little water to get everything dissolving and get coming to a boil. If you have cream of tartar, put a pinch of that in with the egg whites and beat them to soft peaks in a heat-safe bowl. Beat in a teaspoon of starch until it disappears.
When the syrup reaches circa 240ºF/115ºC, VERY CAREFULLY dump it directly into the egg whites and then immediately start beating. Once the meringue has cooled to where you could touch it, mix in a big glug of vanilla. Let it cool down more, as much as reasonably possible (I put it in the freezer) but don't let it set up solid - beat it occasionally as it cools to keep it pliable. When it seems like it won't immediately melt your custard, you're good to go.
Warm/beat the custard until it loosens up to a swirl-able texture. Combine the custard and meringue and swirl them together with a spoon handle or some such until you have thin ribbons of chocolate running through the whole mixture and no large chunks of chocolate left. Eat now or let harden in the freezer for a few hours.

[@gangstreG123]

For this recipe you'll need 20 eggs. Yes, 20.

[@AndrewRussell-dz8zy]

Dont forget the gallon of white wine. Long live the empire.

[@saifeldeenadel3491]

And about 3 pounds of ground meat

[@poisonpotato1]

And 1 well oiled seasoned cutting board

[@LetBenCook]

And 2 collar bones of your Scottish grandfather

[@Goatmaster-ek8rq]

20 eggs often my dinner

[@ZeroPlayerGame]

ice cream + egg - cream = ice egg

[@niko1even]

I'm really grateful to Adam for teaching me the right mindset for home cooking (as well as the rest of the internet). That "less waste and no, that little 'defect' won't ruin the entire dish, it's just a feature" mindset is a healthy one.

[@RonJohn63]

"Glen and Friends" has a similar mindset. No science, though, just "no worries, it's fine" cooking and baking.

[@katerinacrhova7805]

Just a reminder that this is the man who used to routinely just throw whole egg whites/yolks away when he was just using the other part

[@totallynotpaul6211]

@@katerinacrhova7805 Okay...? He clearly doesn't do that now, and if he does, it's not on camera.

[@JKOOLDK]

@@katerinacrhova7805he has on multiple occations stated excactly what he uses the leftovers for. He’s smart enough to know that he doesn’t need to do that every time because we get the message. Obviously that is not the case since people like you still make assumptions.

[@englebertmagentaschweiger1447]

I love how he calls the chocolate and marshmallow parts "phases." Exactly the term a chemist would use.

[@anegginthesetryingtimes7636]

One of the most prominent pet peeve in recipes is when it tells me to use half of something and, "reserve" the rest, such as if I'm making custard and it tells me to discard or reserve the egg whites, without giving me anything to reserve it for. Thank you, Adam, for using all of the egg you asked us to use, for this recipe.

[@ajs787]

Usually for egg whites I put them in a container, fridge them, and cook them the next day for breakfast.

[@anegginthesetryingtimes7636]

@@ajs787 And thats all fine and well. But if your recipe expects me to do that part just because then I'm not for it

[@ajs787]

@@anegginthesetryingtimes7636 I'm not disagreeing, I was just giving an example of what you could potentially use it for. I also make merengues in the same batch if it's a baked good. Though usually I try and use the whole egg for certain bakes if I DON'T want egg whites in the morning, but depending on the baked good, unfortunately you don't always get the choice. And sometimes I want a creme brulee.

[@Xaviur]

Perfect semi-retirement midday snack

[@user-op8fg3ny3j]

I read that as sedimentary snack

[@raisedbobcat8266]

Semi-charmed kind old life

[@abyssaljam441]

​@@user-op8fg3ny3jWouldn't that be the white clay Adam talked about once...

[@vital20]

What Brits would call a grill

[@shireygo]

might retire after eating this yum dessert

[@chaquator]

same but only halfway, like semi-retired

[@vital20]

You should wait another 20 years. Yes, 20.

[@fiveminutefridays]

I have been really into frozen meringue deserts this year. Try this one if you get a chance: 1 egg white, 1/4 cup sugar, 1 cup pomegranate juice (or other 100% juice probably). Blend the egg white and sugar for a minute, then add the juice and blend for 3~4 minutes. You can eat as is, but it won't survive long before separating, so I eat a little of it and then freeze the rest. Its very good frozen but INCREDIBLY good when almost-frozen. The texture is super interesting and satisfying imo.

[@Zephiias]

This here sounds way better than whats in the video; Gonna try it in the following days

[@IamSamisMe]

anyone else reminded of those little ice cream cups that some kid always brought in for their birthday in elementary school?

[@theendofemeralds]

I would be probably... if I ever went to a birthday in elementary school, but I have heard quite a bit about them, and yep this does seem quite reminiscent of them.

[@Michael-tg7cp]

@@theendofemeralds I dont mean this in a derogatory way, But if you dont mind are you autistic

[@SpotDemo4]

​@@theendofemeraldsDamn bro

[@kenm.2793]

YES OMG

[@gunpowdergelatine6358]

Chocolate ice cream after the colonoscopy video?

[@ChefSalad]

I kind of wish he'd used Lover's Theme by Herve Roy as the outro. It's the best music for chocolate ice cream (even though the original video used chocolate mashed potatoes).

[@lifeofabronovich7792]

@@ChefSaladI hate that I know exactly what you’re talking about

[@petewilliamsabq]

Adam always brings a smile. Thanks.

[@bobdoedoe5]

I love everything you do. Food, fish, everything. Please never stop posting in your semi retired phase.

[@noahhancock1015]

All of your content is awesome but I especially love seeing a recipe done in your older style of videos!

[@alicecarter9672]

I've used your marshmallow fluff recipe as frosting on so many cakes and get so many compliments on it! loved the vid

[@theploymaker]

If some physics pedant wants to say that you "aren't distributing cold, you're distributing heat," you can remind them that electrical current is a lack of electrons flowing towards an abundance of electrons and there is plenty of precident in physics for evenly distributing a lack of something.

[@Maker0824]

That’s actually not quite correct. Not an expert by any means but electricity is flowing electrons, and that means adding new electrons just as much (but actually a bit more) than removing electrons. You need both.

[@NickAlmeter]

Also discussion of electron holes when describing semiconductors

[@theploymaker]

@maker0824 the idea of electrical current, as opposed to the big idea of electricity in general, is conceived of as a positive charge flowing toward a negative charge, even though the actual things carrying the charge, electrons, are flowing the opposite way. It's kind of a remnant of older understandings of electricity if I'm remembering my history right, but ultimately, models and equations work just as well when measuring a flow of a lack of electrons as the actual flow of electrons.

[@human_brian]

@@Maker0824 Electricity is not flowing electrons. The energy in electricity is the potential energy stored in the oscillating waves for AC power and standing wave for DC. The electrons only move a few inches per minute in the wire, the wave hops along from atom to atom.

[@miloenstad8366]

You could also remind them that we made words up and they mean that you tell them they mean

[@jointhefist1016]

My aunt and grandma don't agree, but I definitely do for using your hands to separate the egg yolk

[@calebmurphy9406]

What do they do?

[@jointhefist1016]

@@calebmurphy9406 I’m guessing either with the shell or an egg separator tool

[@capital4]

@@calebmurphy9406 Probably shell.

[@calebmurphy9406]

​@jointhefist1016 I used to do the shell method but I've never heard of a specialized tool to do it

[@NonJohns]

​@@calebmurphy9406the good ole suction with an empty water bottle

[@danielsantiagourtado3430]

Love your desserts! Thanks For this ❤❤❤❤

[@NeilGirdhar]

Love the efficiency of this recipe!

[@arrunsandhu9461]

That looks insanely good

[@kiro9291]

remembered being a tween and made a batch of chocolate ice cream that was waaaaay too sweet it was fantastic with coffee 🎉

[@zedudli]

If you want to drop the temperature of something fast, a cold water bath in the sink is always the better option

[@Finwolven]

If it's got lots of air in it (like a foamy marshmallow fluff) it's not. Air is an insulator. And you want to cool it _evenly_ not from outside in. Puting it in an ice bath and whisking would probably cool it even more efficiently.

[@verdatum]

that looks absurdly delicious...

[@darcybhaiwala7057]

Me, allergic to eggs: ah, beautiful. Stunning.

[@happytimeparty6291]

I have been watching since i was roughly 8 ish and i turned 15 a few months ago and pretty consistently ive lpved your style of filming/teaching cooking, i find it a strong mix between just showing how to cook like "put ingredient A into bowl and mix in ingredient B" and teaching the semi-science of why the ingredients make the textures and flavours how they are, i find it very comforting and, in the nicest way possible, like learning from a grandfather that you can tell is loosing it slightly but remembers his favourite recipes, i just thought i would share what i perceive as an autistic guy to be positive any way love ya ❤

[@mamadnamvar3371]

ah adam my beloved

[@calebmurphy9406]

How long does the chill time take generally? Like, say, if it were 3:38pm on a Thursday afternoon, what time would it be ready by? Just hypothetically?

[@kjdude8765]

Beat the bowls over an ice bath to speed things up. Might be ready in 2 hours of freezer time.

[@calebmurphy9406]

​@@kjdude8765Thank you, king

[@calebmurphy9406]

​@@kjdude8765I just realized he said two hours in the video, I was looking through the description for it.

[@_mcdrew]

This is a place where replacing the vanilla extract with a different brown liquor could also provide cool flavors.

[@coke-cone-shaped]

this is some intense eats... I love it, I cant wait to whip this one up

[@warlockwabbit]

This looks good! Im trying to think of ways to add something to this to make it more like S'mores, specifically that "toasted" taste. The graham crumbles at the beginning would be a good addition as well to capture that taste, so looks like i got some experimenting to do

[@waynegordon2628]

I had a similar notion. Either stir in crumbled Graham crackers at some point, or forego a spoon and use the crackers for scoopage.

[@JohnnySacc]

First youtube recipe I've seen that I actually wanna try making myself

[@caiokojo]

I just tried it, I just loved it, and now I just have a dentist appointment. Totally worth it!

[@manueltodesschnitzel3097]

"Sugar's gonna do you in no matter what" So true

[@FishareFriendsNotFood972]

Adam is my favorite youtube Mad Scientist, and these shorter recipe videos are my favorite, they remind me of the good old days

[@iNcog_AoE]

Thank you for using the whole **** egg. Food waste aggravates me

[@mynciee]

One dessert I discovered recently was "gelati" - Italian ice mixed with custard. I go to a local shop that has many flavors. It's been fun trying mixes. I don't know if it's something you grew up with, but you got me thinking about it while I was watching this video! Have a good one, Adam!

[@yvesmorneau2492]

He is back ! I miss this side of you Well done , I will give that a try Thank you

[@dipu94321]

One thing i started doing with frozen desserts is The mix in a small steel bowl. has to be steel, very very important. a lot of ice, salt, and a bit of cold water in a larger steel bowl wrapped with a tea towel dampened in the cold water, or better, in a larger glass bowl then whip the mixture inside with the hand mixer Surprisingly awesome texture and takes around 10 minutes

[@Homer-OJ-Simpson]

2:53 cold brew coffee is the only way I truly like coffee that isn’t full of cream and sugar. It has a much smoother taste and less acidic than regular coffee

[@ethanlipson1637]

Hi Adam, sometimes I see people add just a small amount of cornstarch to prevent sugar crystallization, and sometimes I see more like the amount you added here. Does the difference matter?

[@gears7734]

Reminds me of when my mom made oreo fluff and put it in the back of a too cold fridge. Turned a little icy but I loved the texture.

[@jacktingey7886]

The last bit about sugar doing us all in is hilarious, true, and terrifying. Somewhat existential. But I love it.

[@namlem_]

I care about efficiency of dishes and ingredients. Thanks Adam, I feel seen

[@theendofemeralds]

Ah man, I did prefer the old science videos by Sir Regusea more than the newer one, but he definitely still knows how to make recipe videos

[@firedale2002]

Thank you for sharing your process for this! I just shared the video with my mother for her as something to do with her grandchild sometime.

[@exploshaun]

Hearing that cold brew is made by steeping is quite the revelation

[@dbensen]

It's really nice to see you make a video like this again. Keep it up.

[@alexzoin]

Cool recipe!!! I love the let's-make-up-a-new-thing-ness of this.

[@maja1441]

this is a lot like "guf" that we put on top of icecream in denmark! it's usually just room temperature and a large dollop on top of icecream. Either vanilla or strawberry flavor

[@needhd7159]

This is what I subscribed for Thank you for returning to it

[@ileutur6863]

Love that Adam is sticking to common home tools that everyone will have. Oh wait you have to boil sugar and measure with a thermometer....

[@Tavares0709]

Themometers have been common in consumer markets for a while.

[@johnnywilson3071]

Curious if you would try this recipe but using the tempering method where you heat the milk + heavy cream first and then add a small volume of hot milk+cream to the yolk, cocoa and sugar mixture and whisk it then re add it to the hot milk + cream mixture.

[@pusher8]

I tried 3x the amount of salt i usually do in my chocolate deserts and chocolate milk etc and boy oh boy did that up the flavor. ie put in more salt than you think into your chocolate "stuff". No need to fill your glass halfway with chocolate powder drink mix!

[@KOME11]

The Closed Captions for your ad just says [Ad goes here]. How am I supposed to enjoy this wonderfully entertaining video without closed captioned ad break ADAM!? I WANT MY AD'S CC'D YOU TUBER!

[@luketrinosky2451]

Whites will whip with some yolk, the issue I've found is the accidental addition of yolk detemines how long it stays 'whipped' before deflating.

[@Kaiser43]

one tip for separating egg yolks: use a empty dasani bottle and squeeze the bottle a little bit before using the mouth to suck up the egg yolk. it's much easier to break off and you keep your hands clean

[@stpyramids]

During the ad read I kept on expecting that frosty glass to launch right out of his hand

[@downto2538]

This looks fucking heavenly. Going to make this with my gf later

[@MasterPeibol]

At this point I am watching whatever Adam throws at YT, because it could very well be the last post

[@Nikki0417]

I really want to put that in a graham cracker crust and make a smores pie.

[@yourguysheppy]

Add some nuts and that's a damn fine version of Rocky Road if I've ever seen one.

[@alunarwaffle9495]

Don't think it was intentional but seeing [Ad goes here] in the closed caption during the whole Trade Coffee ad spot was rather funny

[@veraxis9961]

Not sure if you will see this, Adam, but the written instructions don't seem to make any mention of when to add the evaporated milk. This set of ingredients and preparation almost reminds me of something in the vicinity of a French parfait or an Italian semifreddo. It's been well over 4 hours and my custard has not solidified, sadly. I saw steam coming off of it during cooking, but I'm not sure that it had thickened fully without the cornstarch. Not sure what I did wrong, but it still tastes good. I will have to try this again!

[@colinwest9000]

Thanks for sharing, I have been waiting to try this for a while now!

[@heyselice]

This looks amazing!

[@jeffergzl]

looks delicious! the amount of sugar in the marshmallow step nearly sent me to a food coma tho 😭 (do marshmallows always need that much sugar?)

[@thegoodwitchluzura]

Funnily enough, this is actually the exact kind of thing food companies would call healthy, because it is high carb and protein, and low fat.

[@blakehawkins3296]

I feel like this would make a really good s’mores ice cream. Maybe make the base graham cracker flavor (with chunks of graham cracker to pretend like that’s the flavor) and mix in chocolate chips? I’m definitely going to have to give this a try and do some experimenting but thought it seemed like something you’d be into

[@15oClock]

That is a messy looking dessert, and I've found that the messier the dessert, the better it is.

[@efretheim]

You're scaring me with that potholder right there next to your flame, Adam.

[@JohnHausser]

Hey Adam Your take on the tomahawk steak ? Overrated?

[@wiseSYW]

there's some tiktok recipe where you boil the egg first so separating them is easier

[@ZakRoks487]

The good ol distribute the cold method!

[@J.A.Smith2397]

Sounds great

[@ohtobetiramisu]

wont be the first time I came to an adam ragusea video

[@greekfire995]

Passing it between the shell gang rise up. I'm not risking compromising multiple eggs worth of white on one mistake.

[@sheilam4964]

I get the feeling this was fun for you.

[@StraveTube]

6:47 Adam pronounces "homogeneous" the same way I do! It's not just me! This is weirdly comforting.

[@bootragweino]

Great video as always Adam!

[@Marcos-yd2iz]

thank you

[@inediblemangoes7797]

Looks so tasty

[@Dominic416_]

Can you do a deep dive on wing stop? Seems super overvalued but I don’t want to research it lol

[@Lilly_the_Snek]

Add nuts and you have a cool twist of rocky road

[@jollyjohnthepirate3168]

Add some toasted almonds and you'd have Rockyroad .

[@VPCh.]

As for the high sugar content, the more I read up on carbs, the more I realized that a bit of sugar isn't as much of an issue as flour and pure carbs in our diets. Flour, white rice, and sugar are all pretty much the same nutritionally. Almost pure carbs. Eating a large bowl of cereal for breakfast is probably more carbs and less nutrition than a bowl of homemade ice cream.

[@adriangjendem4270]

can u use protein powder than cocoa powder?

[@Ravage_exe]

does anyone else just look forward to how adam merges his ads into the vid?

[@FutureCommentary1]

I will definitely make this. I'll just find a way to make a non chocolate version since I can't stand chocolate ice cream.

[@joaopedroleite8998]

Wonder if this would taste good with a zero cal sugar replacement.

[@clashwithkeen]

What glass bowls are those? The lids on the ones I get from anchor always crack over time and those look more substantial and less brittle.

[@Skronk93]

Mmmm fluff thank you

[@nataliefae]

"distribute the cold" makes my science teacher spidey senses shudder -_-

[@simonandersson9179]

😂😂

[@SheyD78]

Looks delicious, but more sugar than I eat in a year (excluding coffee, that teaspoon probably adds up over time)

[@ngwoo]

Twenty years ago this would have been called a health food!

[@nisnast]

Amazing to see the return of the short haired and beard Adam

[@FabbrizioPlays]

After last week's video, I thought this week's recipe would involve as much red food dye as humanly possible.

[@diablominero]

I bet this could be made to work with allulose if you're watching your sugar intake. It wouldn't taste quite as good, but imperfect allulose is better than no dessert at all.

[@maxruggiero4338]

“Healthy” B&J’s Fish Food

[@santiagokarim3313]

I see I'm not the only one that gets stressed out when the recipe only calls for yolks. It would be really cool to find more just white recipes, especially if they mix really well with the yolk component.

[@jackbarns3096]

I love your vids adam!

[@KeithShelley1]

Is there a good non-diary option for the evaporated milk?

[@MayankJairaj]

cold brews are superior to iced coffee james hoffman fans can fight me with my PETG katanas