Tuesday, June 2, 2015

Today is....National Rocky Road Ice Cream Day

Homemade Rocky Road Ice Cream

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
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Directions

  1. In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat.
  2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: about 4-1/2 quarts.
(from Taste of Home)