As I said, the idea of using marshmallow fluff (essentially a melted sugar meringue) as an ice cream base didn’t let me go, so I decided to mix in some whipped cream and cocoa, and the result is… actually pretty decent, probably the best chocolate ice cream I managed to produce sou far. Decided to serve it with toasted pecans and whisky soaked brown sugar streusel, and wow, that combination turned out incredibly well. You have the dark and smooth chocolate contrasting with the crunchy and toasty streusel and nuts, and the light whisky aroma lingers somewhere on top, adding some delightful depth to the dish. A pleasant surprise, even though I can’t shape quenelles to save my life.