Rocky Road Ice Cream

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 of this ice cream, if offered!Rocky Road Ice Cream / The Grateful Girl Cooks!

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!

Rocky Road Ice Cream / The Grateful Girl Cooks!
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!

Rocky Road Ice Cream / The Grateful Girl Cooks!Rocky Road Ice Cream / The Grateful Girl Cooks!Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream

Rocky Road Ice Cream
 
Prep time
Cook time
Total time
 
Delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!
As Prepared By:
Recipe type: Ice Cream
Cuisine: American
Serves: 4 quarts
Ingredients
  • 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
Directions
  1. Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
  2. Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
  3. 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.
  4. When the ice cream mixture has cooled completely, pour it into a large bowl.
  5. 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!).
  6. Cover bowl and refrigerate for at least 30 minutes (you want it cold!)
  7. When ready to make the ice cream, fill the cylinder of your machine ⅔ full.
  8. 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.
  9. 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.

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