Rocky Road Ice Cream
This is a traditional chocolate ice cream that has been turned into Rocky Road ice cream! Because what is better then adding some marshmallows and almonds to some smooth chocolae ice cream!
Total Steps
6
Ingredients
7
Tools Needed
7
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http://www.splendidmarket.com/2009/06/rum-front-punch.htmlIngredients
- 5 cup <a href="/CJX4HJM7">unsweetened cocoa powder</a>
- 1 can (14 ounces) <a href="/D3N6MV4B">sweetened condensed milk </a>(I used Eagle Brand)
- 2 cup <a href="/VRXBGFZ7">heavy cream</a>
- 1 cup <a href="/T465XCS4">half and half</a>
- 1 tablespoon <a href="/SZC3QLP7">vanilla extract</a>
- 5 cup chopped <a href="/V6D3WG47">almonds</a>
- 1 cup mini <a href="/JHPGTZMG">marshmallows</a>
Instructions
Step 1
First thing you want to do is in a medium size saucepan you want to slightly <a href="/XZFHRHHF">heat </a>the <a href="/5BP3F4HZ">sweetened </a>condensed milk and the cocoa powder. You are not trying to cook it you are just <a href="/XZFHRHHF">heating </a>it while you <a href="/DRM2WPZ4">stir </a>the cocoa together so that you get it all incorporated to a nice smooth chocolate sauce. Once it is incorporated pull it off the <a href="/XZFHRHHF">heat </a>and set it aside to <a href="/GZFHJC5K">cool.</a>
Step 2
Add in the half and half, vanilla <a href="/QQBJYYGF">extract </a>and heavy <a href="/R3P5MM3Z">cream </a>and <a href="/DRM2WPZ4">stir </a>well (I just used a regular <a href="/NX588QBK">spoon.</a>) Once it is all <a href="/7S3QCKWK">mixed </a>together stick your saucepan in the freezer while you <a href="/6L7QNTJV">chop </a>the nuts and prepare the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker.
Step 3
<a href="/6L7QNTJV">Chop </a>the almonds. I did a <a href="/6L7QNTJV">rough chop </a>and tried to <a href="/6L7QNTJV">chop </a>them different ways so you get a different size bite each time.
Step 4
Once you have the nuts <a href="/6L7QNTJV">chopped </a>and your marshmallows <a href="/PPPKH5Q4">measured </a>out get the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker bowl out of the freezer and put it in the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker. Set it up so it is ready to use. Take your chocolate mixture out of the freezer and pour it into the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker. <a href="/B52FHCF2">Turn </a>the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker on. Set your timer for 35 minutes.
Step 5
At the 35-minute mark add in your toppings and let it incorporate for another 5 minutes.
Step 6
Once this is done <a href="/G463W56J">scoop </a>it out of the <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>maker and into your freezer containers. Mine was definitely firm enough to <a href="/Y6MVNCHX">serve </a>right then. It would have been a little firmer then soft <a href="/Y6MVNCHX">serve.</a> I stuck it in the freezer for 2 hours and then I had this <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>cone!