Rocky Road Ice Cream
A classic chocolate custard ice cream is enriched with salted almonds and marshmallow, offering a timeless rocky road dessert.
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Instructions
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Combine cream, milk, cocoa powder, and 1/3 cup sugar in a medium saucepan; heat on medium until steaming, whisking often.
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Separately, whisk egg yolks, salt, and remaining 1/3 cup sugar in a large heatproof bowl until smooth.
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Gradually whisk 1 cup of the warm milk mixture into the egg yolk mixture.
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Return the tempered egg mixture to the saucepan with the remaining warm milk, whisking constantly.
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Whisk in melted chocolate. Cook on medium, stirring constantly, until the custard thickens to coat a spoon or reaches 175 F (3-5 minutes).
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Remove from heat, strain through a fine-mesh sieve into a clean bowl, and stir in vanilla extract.
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Cover the custard surface with plastic wrap. Cool for 30 minutes, then refrigerate for at least 6-12 hours until thoroughly chilled.
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Churn the cold custard in a frozen ice cream maker bowl according to manufacturer's instructions.
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Microwave marshmallow creme for 10-15 seconds on high until softened.
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Pour half of the churned ice cream into a 9x5 inch loaf pan.
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Drizzle half the softened marshmallow creme over the ice cream, swirl with a knife, and sprinkle with half the chopped almonds.
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Top with the remaining ice cream, then repeat the marshmallow and almond layering.
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Cover and freeze for at least 4 hours until firm.