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 (8 fl oz/225 ml) heavy cream
- 2 cups (16 fl oz/450 ml) whole milk
- 3 tablespoons unsweetened cocoa powder
- ¾ cup (4 ½ oz/128 g) chopped bittersweet chocolate
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) sugar
- 5 large egg yolks , at room temperature
- 2 cups (4 oz/114 g) mini marshmallows
- 1 cup (5 oz/142 g) almonds , toasted and chopped
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In a medium saucepan, add the cream, milk, cocoa powder and whisk until there are no visible lumps of cocoa powder.
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Bring the mixture to a simmer over low heat and stir in the chocolate. Heat until the chocolate has melted, about 5 minutes.
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Remove from the heat stir in the vanilla extract and salt.
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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.
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Place over medium-low heat and cook, while constantly stirring, for 3-5 minutes or until the mixture thickens and coats the back of your spatula. Remove immediately and pour through a sieve.
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Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly for 30 minutes to 1 hour.
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Pour the mixture into an 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 mini marshmallows and almonds.
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Turn off your ice cream machine, remove bowl from the 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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Enjoy with a glass of milk! Store any leftovers in an airtight container in the freezer for up to 8 weeks.