Rocky Road Ice Cream
Add marshmallows and pecans to chocolate ice cream and you have rocky road.
Equipment
- ice cream maker
Ingredients
- ½ cup cocoa powder
- 14 ounce sweetened condensed milk
- 2 cups heavy cream
- 1 cup half & half
- 1 tablespoon vanilla
- ½ cup chopped pecans
- 1 cup mini marshmallows
Instructions
- In a saucepan over medium-low heat, put in cocoa and sweetened condensed milk. Whisk until combined, cooking over low heat and whisking constantly until slightly thickened and cocoa is dissolved. (about 5 minutes) Remove from heat.
- Pour the mixture in a mixing bowl. Add the heavy cream, half and half, and vanilla. Beat on medium-low with an electric mixer.
- Pour the mixture into a large heat-proof bowl or pot. Place the bowl into a SMALLER pot of boiling water on the stovetop. (to create a double boiler) The bowl or pot with the ice cream mixture should NOT touch the boiling water.
- Heat the mixture to 175°F. Place the the bowl or pot with the hot mixture into a smaller bowl with cold water or ice water to cool it down quickly. (Don't get water in the ice cream mixture.)
- Pour the mixture into the ice cream freezer drum and place in refrigerator overnight.
- The next day, put the ice cream drum in the maker and follow the machine's instructions.
- Once the ice cream maker stops, stir in the chopped pecans and mini marshmallows. Place the ice cream in the freezer.
All text and images © Staci Mergenthal • Random Sweets
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