*The ganache, crust and marshamallows will take some time to cool before you use them. They must be cooled to room temperature before you layer them with the ice cream or they will melt it. So don't even worry about churning your ice cream until your add ins have cooled and are ready to use.
*The ganache will take the longest to cool. You can speed this up by placing the bowl into another larger bowl of ice and water, stirring occasionally and being careful not to let any water get into the ganache. You do have to keep an eye on it though, because if you allow it to become very cold, it will begin to solidify and be more difficult to spread.
*Don't let my marshmallow tray confuse you. I roasted 30 marshmallows not knowing how many I would need, but only used the 25 that are called for in the recipe. The add in quantities don't have to be an exact science, use as much or as little as you like.
*I used a dark chocolate ganache to balance the sweetness of the ice cream and marshmallows. If you're a die hard milk chocolate fan, use milk chocolate instead. Ice cream base slightly adapted from Seaport Salty Swirl Ice Cream
Ganache from Alton Brown
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