Instructions: In top of double boiler, combine marshmallows and chocolate chips. Heat until mixture melts. In bowl of electric mixer, beat egg yolks until thick and creamy. While beating on med. speed, add chocolate-marshmallow mixture and coffee to the egg yolks. Stir whipped heavy cream into mixture.

Still-freeze.

How to still freeze ice cream:
The ice cream or sherbet mix is frozen without churning. No special ice cream maker is required.

1. Prepare ice cream or sherbet mixture according to recipe instructions.

2. Pour mix into desired refrigerator ice tray or mold, and freeze without stirring in freezer compartment of refrigerator.*

3. Serve.

NOTES:
* Some still-frozen mixes are removed from the freezer, beaten by hand, and returned to freezer, but this is specified in the recipe directions. Generally, the texture of still-frozen ice creams is good only if sufficient air has been whipped into the mix prior to freezing, or at some point during the freezing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.