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Rocky Road Ice Cream

Rocky Road Ice Cream


2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
  pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup almonds, rough chopped
1/2 cup mini dark chocolate chips, or chips of choice

Cooking Instructions

Freeze the ice cream bowl according to manufacturer's instructions.

In a medium sauce pan over medium-low heat, warm 1 cup of heavy cream. Whisk in cocoa powder. Let mixture come to a boil, whisking constantly. Reduce to a low simmer, and let continue to whisk for 30 seconds. Remove from heat and add chopped semisweet chocolate, stirring until chocolate has melted and mixture is smooth. Add remaining heavy cream. Transfer mixture to a large bowl and set aside.

In a medium bowl, whisk egg yolks and set aside. To the saucepan, add milk, sugar and salt to saucepan and warm over medium-low heat, whisking constantly until mixture is slightly warmer that body heat. Do not boil. Remove from heat and in a thin stream add warmed milk to egg yolks, whisking constantly. Pour egg mixture back into saucepan and place over medium heat. Stirring constantly, heat egg mixture until mixture thickens and coats the spatula, or reaches 170 F on an instant read thermometer.

To help ensure finished ice cream is smooth, pour egg mixture through a fine sieve to remove any small egg bits. Add egg mixture to chocolate mixture and stir until smooth. Add vanilla and stir to combine. Place bowl over an ice bath and stir until mixture has cooled enough to place in refrigerator. Refrigerate until completely chilled, 2 to 4 hours.

When ready to freeze ice cream base, remove from refrigerator and whisk lightly to make pourable. Add base to ice cream machine and freeze according to instructions. When ice cream machine indicated to add mix-ins, add marshmallows, almonds and dark chocolate chips. Makes about 1 quart of finished ice cream.

Equipment List

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