Learn how to make Rocky Road Ice Cream with rich chocolate, toasted almonds and marshmallows for a homemade ice cream treat that's tough to beat.
- 1 cup (8floz/225ml) heavy cream
- 2 cups (16floz/450ml) whole milk
- 3 tablespoons cocoa powder
- 3/4 cup (4 ½ oz/128g) bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- ¾ cup (6oz/170g) sugar
- 5 egg yolks
- 1/2 teaspoon salt
- 2 cups (4oz/114g) mini marshmallows
- 1 cup (5oz/142g) toasted almond, chopped
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In a medium saucepan, add the cream, milk, cocoa powder and chocolate. Whisk to blend the cocoa powder and there are no lumps.
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Bring mixture to a simmer and heat until the chocolate has melted.
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Remove from the heat and add in the salt and vanilla extract. Stir until smooth.
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In a separate bowl, whisk the yolks and sugar together lightly. Slowly pour the warm chocolate, milk mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook.
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Constantly stir the mixture over medium heat, scraping the sides and bottom. The mixture will begin to thicken and coat your spatula. Remove immediately and pour through the mesh sieve into the chocolate mixture.
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Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min - 1 hour).
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Pour mixture into ice cream maker according to the manufacture’s instructions. Churn for 20-25 minutes.
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Meanwhile at the end of the churning process (when it looks like soft serve ice cream) add in your chopped almonds and mini marshmallows.
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Turn off your ice cream machine, remove bowl from mixer and pour into an air-tight freezer safe container. Cover and freeze for a minimum of 4-6 hours before serving.
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Cover and store in an airtight container in the freezer for up to 8 weeks.