Idea : Chocolate Marshmallow Ice Cream
NOTE: This idea has been superseded by a fabulous reality, see the February 16, 2009 Chocolate Marshmallow recipe.
For the base, use the Chocolate Ice Cream recipe but decrease the cocoa powder to 3/4 cup and cut the sugar in half (to 1/2 cup) since the marshmallow creme will add plenty of sweetness.
Maybe this would be gross, but I’d like to try making the creme using teaberry flavor (see LorannOils.com) instead of vanilla extract. The rapid prototyping for this general “chocolate base with abnormal fluff” idea is in the photo — I had an old jar of raspberry fluff and some Edy’s chocolate in the freezer and had a spoon of each together. It was pretty good (ignoring the stale fluff).