Marshmallow Cream: 

1. In a saucepan over medium heat combine water, sugar, and corn syrup. Whisk occasionally. 
2. Heat the mixture until a candy thermometer reaches 240 degrees fahrenheit. 
3. While the sugar mixture is heating, beat egg whites and cream of tartar with a stand mixer or hand mixer. Beat on medium high setting until soft peaks form. 
4. Take sugar syrup mixture off heat when it reaches 240 degrees fahrenheit.
5. With the mixer on low, slowly pour hot sugar syrup into the soft peak egg whites. 
6. When all the sugar syrup is added turn the mixer to medium high speed and whip until you have stiff peaks. 
7. Add vanilla at the end and beat until incorporated. 
8. The marshmallow cream will be thick and glossy. 
9. Store in an airtight container for two weeks.

Chocolate Mix: 

1. Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan. 
2. In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry. Mix until no lumps remain. 
3. Add slurry to saucepan and turn heat to low. Whisk the mixture until it is all combined and smooth. Be careful not to burn the chocolate. 
4. As soon as it is smooth, take it off the heat and pour into a medium sized clean bowl.

Ice Cream: 

1. In the bowl with chocolate in it, add the vanilla extract and whisk to combine.
2.  Add the cream base chocolate mix and whisk to fully combine. 
3. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing. 
4. Turn off the machine and layer marshmallow cream and chopped almonds into an ice cream container.
5. Cover and freeze for 8 hours or overnight. 

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