Name: Rocky Road Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 cups whole milk -; 3 cups half-and-half cream -; 9 ounces semisweet chocolate, chopped -; 2-3/4 cups sugar -; 3/4 teaspoon salt -; 6 cups heavy whipping cream -; 3 cups miniature marshmallows -; 2-1/4 cups miniature semisweet chocolate chips -; 1-1/2 cups chopped pecans -; 6 teaspoons vanilla extract -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rocky Road Ice Cream

1. 3 cups whole milk -

2. 3 cups half-and-half cream -

3. 9 ounces semisweet chocolate, chopped -

4. 2-3/4 cups sugar -

5. 3/4 teaspoon salt -

6. 6 cups heavy whipping cream -

7. 3 cups miniature marshmallows -

8. 2-1/4 cups miniature semisweet chocolate chips -

9. 1-1/2 cups chopped pecans -

10. 6 teaspoons vanilla extract -

How to cook deliciously - Rocky Road Ice Cream

1. Stage

Pour the milk and the half-and-half into a large saucepan. Cook the mixture over medium heat until the liquid reaches 175°F.

2. Stage

Add the semisweet chocolate chunks, sugar and salt to the pan. Stir until the chocolate melts and the sugar completely dissolves. Remove the pan from the heat.

3. Stage

Quickly transfer the liquid to a large bowl and place the bowl in a pan of ice water. Stir the bowl occasionally over the next two minutes, then stir in the remaining ingredients. Cover the surface of the mixture with plastic wrap, then place the bowl in the refrigerator for 30 minutes.

4. Stage

Fill the ice cream maker 2/3 of the way with the chilled dessert, saving any leftover mixture in the refrigerator to make another batch once the first freezes. Freeze the ice cream maker according to the manufacturer's directions.

5. Stage

Transfer the ice cream into freezable storage containers, allowing space for the ice cream to expand. Freeze the containers for two to four hours or until the ice cream is firm. Editor's Tip: Pack the ice cream into portion-sized stackable containers for easy access and immediate eating.