Who wants some Rocky Road Ice Cream? It’s a personal favorite of mine. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop, if offered!
As the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night that inspires me to drag out the old Cuisinart ice cream maker and get busy in the kitchen!
I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”. Packed full of marshmallows, chocolate chips and pecans, it’s a real taste treat, The original recipe makes just over 4 quarts (a standard sized ice cream maker). Those are the ingredient quantities I have listed here. When I made this, I simply halved the recipe to work in my smaller indoor ice cream maker. Hope you enjoy making some great homemade ice cream this summer!
Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream
- 3 cups whole milk
- 3 cups half and half cream
- 9 ounces semi-sweet chocolate, chopped
- 2¾ cup granulated sugar
- ¾ teaspoon salt
- 6 cups heavy whipping cream
- 3 cups miniature marshmallows
- 2¼ cups miniature semi-sweet chocolate chips
- 1½ cup chopped pecans
- 6 teaspoons vanilla extract
- Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
- Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
- Removed pan from the heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes.
- When the ice cream mixture has cooled completely, pour it into a large bowl.
- Stir in the remaining ingredients. (Note: If using a smaller Cuisinart like mine, add the remaining ingredients in during the last 5 minutes of freezing time!).
- Cover bowl and refrigerate for at least 30 minutes (you want it cold!)
- When ready to make the ice cream, fill the cylinder of your machine ⅔ full.
- Freeze, according to the manufacturer's instructions for your ice cream maker. If you need to make this in two batches, cover bowl and refrigerate until you are ready to freeze.
- Once the ice cream has frozen, transfer it to a freezer container. Ice cream will need to "ripen" and firm up in your freezer for 2-4 hours before serving.