This makes a very creamy ice cream that doesn’t require time in the refrigerator before serving, probably due to the marshmallows. That with the chocolate makes this a heavenly ice cream. I’m not normally a fan of chocolate ice cream because it isn’t chocolate enough; this is very chocolatey.
“Tempting Low Cost Meals” is a Pet Milk Company cookbook. I suspect that replacing the first evaporated milk with whipping cream and the second with milk would work fine, but it is very nice to be able to make ice cream from cans in the cupboard when I have no cream in the refrigerator.
The instructions to chill the first cup of milk until “icy cold” is because evaporated milk has less fat in it than whipping cream. So it needs to be whipped even colder than whipping cream. I usually use a Kitchen Aid, with the bowl having been kept in the freezer for a few minutes and a bowl of ice under the bowl when whipping—which is the same thing I do when whipping cream. Putting ice under the bowl was the difference between never being able to whip cream right and always being able to whip cream right.
Yet still, ever after that sorrowful day,
Whenever the Butcher was by,
The Beaver kept looking the opposite way,
And appeared unaccountably shy. — Lewis Carroll (The Hunting of the Snark)