This Rocky Road Ice Cream is rich, creamy, and delicious. It's made up of a rich, chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.
1cupgranulated sugaruse more or less according to your tastes
4egg yolks
¼cupunsweetened cocoa powder
1tablespoonvanilla extract
1cupmini marshmallows
½cupmini chocolate chips
½cupchopped walnuts or almonds
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar, egg yolks, and cocoa in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add the marshmallows, chocolate chips and nuts in the last 5 minutes or churning or stir in by hand.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Video
Notes
*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.Leftovers:Homemade ice cream will last in an airtight container in the freezer for up to 3 months.Tips:
Use full fat ingredients. The higher the fat content, the creamier the ice cream.
You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.