Homemade ice cream packed full of marshmallows, walnuts and chocolate chips
Ingredients:
- 2cupsheavy cream
- 3tablespoonsunsweetened Dutch-process cocoa powder
- 5ouncesbittersweet or semisweet chocolate(chopped)
- 1cupwhole milk
- ยพcupsugar
- Pinchof salt
- 5egg yolks
- ยฝteaspoonvanilla extract
- 1cupminiature marshmallows
- 1cupwalnuts
- ยฝcupchocolate chips
Directions:
- 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- 2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once the ice cream has finished churning, fold in the marshmallows, walnuts and chocolate chips.
Recipe Notes:
Nutritional values are based on the whole recipe
Nutrition:
Calories: 4898kcal
Fat: 361g
Saturated fat: 175g
Cholesterol: 1675mg
Sodium: 480mg
Potassium: 2325mg
Carbohydrates: 379g
Fiber: 26g
Sugar: 303g
Protein: 66g
Vitamin A: 179.3%
Vitamin C: 5.3%
Calcium: 102.7%
Iron: 100%
Thanks for the recipe!
What would the ingredient measurements be for a 6 qt maker?
Hi Andrew, This recipe makes 1 quart, so I would increase everything by six if you want to fill your ice cream maker.
Just Wow! My first attempt at home made ice cream and it was a hit. We may never buy store bought ice cream after this! The creaminess and velvety texture is sublime. We used unsalted roasted almonds instead of walnuts and used the KitchenAid ice cream attachment.
i made this without the use of nuts bc im not particularly fond of them and it turned out super delicious yum!!! thank you very much for sharing this recipe!!!!
Another amazing ice cream! This was fantastic, and satisfied the little girl who loved this as a kid – ME! I used choco fudge sauce instead of choco chips because I had some in the fridge to use up. So instead of a rocky road, it was more a lumpy laneway. lol. It was great, everyone who had a bowl wanted more. Now I have to pick out another one of your ice creams to try.
I made this ice cream last night. Oh my is it good. I love the creaminess of it and the deep chocolate flavor is fabulous. Thanks for sharing.
This was nothing short of amazing.
I used dark cocoa instead and it gave the ice cream this unbelievable earthiness and gravitas.
Don’t skip or deviate from any of the steps!!!!
Best rocky road I’ve ever had.
This is the 2nd recipe we made with our new ice cream maker, after baseline vanilla bean. Wow, did this kick plain-ole-vanilla’s butt! Thank you so much for the recipe. It’s the best rocky road I’ve ever had!
my all time favorite flavor. yum!
That looks fantastic! I am surprised there is no coconut or glace cherries in there though! Maybe the Australian Rocky Road is a bit different.
Just finished making milk chocolate ice cream with caramel swirls. Rocky road is one my absolute favorites and yours looks amazing!!! Great photo!!