Rocky road is the ultimate ice cream flavor; it's chocolaty with marshmallow bites and toasted almonds. This ice cream flavor was created in 1929 in Oakland, California. This recipe for rocky road from Sweet Sins 2 Share is unique because the ice cream base contains no eggs rather it's made with a combination of milks: heavy cream, half and half, and sweetened condensed milk. The ice cream is velvety and absolutely delicious.
5 cups unsweetened cocoa powder
1 can (14 ounces) sweetened condensed milk (I used Eagle Brand)
2 cups heavy cream
1 cup half and half
1 tablespoon vanilla extract
5 cups chopped almonds
1 cup mini marshmallows
First thing you want to do is in a medium size saucepan you want to slightly heat the sweetened condensed milk and the cocoa powder. You are not trying to cook it you are just heating it while you stir the cocoa together so that you get it all incorporated to a nice smooth chocolate sauce. Once it is incorporated pull it off the heat and set it aside to cool.
Add in the half and half, vanilla extract and heavy cream and stir well (I just used a regular spoon.) Once it is all mixed together stick your saucepan in the freezer while you chop the nuts and prepare the ice cream maker.
Chop the almonds. I did a rough chop and tried to chop them different ways so you get a different size bite each time.
Once you have the nuts chopped and your marshmallows measured out get the ice cream maker bowl out of the freezer and put it in the ice cream maker. Set it up so it is ready to use. Take your chocolate mixture out of the freezer and pour it into the ice cream maker. Turn the ice cream maker on. Set your timer for 35 minutes.
At the 35-minute mark add in your toppings and let it incorporate for another 5 minutes.
Once this is done scoop it out of the ice cream maker and into your freezer containers. Mine was definitely firm enough to serve right then. It would have been a little firmer then soft serve. I stuck it in the freezer for 2 hours and then I had this ice cream cone!