Rocky Road Ice Cream
User Reviews
5.0
3 reviews
Excellent
Rocky Road Ice Cream
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I absolutely love rocky road and making it myself makes it that much more special.
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Ingredients
- 2 cups heavy cream divided
- 3 tablespoons Dutch-process cocoa powder
- 5 ounces bittersweet chocolate finely chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 5 large egg yolks
- ½ teaspoon vanilla extract
- 1½ cups miniature marshmallows
- 1 cup Blue Diamond Honey Roasted almonds chopped
- ¼ cup dark chocolate chopped
- ¼ cup white chocolate chopped
- soft caramels chopped into small pieces
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Instructions
- In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
- In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract.
- Cover and chill the mixture thoroughly in the refrigerator. Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Stir in the marshmallows, Blue Diamond Honey Roasted Almonds, dark chocolate chunks, white chocolate chunks and caramels until evenly incorporated. Store in an airtight container and freeze until ready to serve.
Notes
- Keep in mind that homemade ice cream freezes very solidly so you'll need to give it time to sit out before trying to scoop.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
130mg
(43%)
Sodium
38mg
(2%)
Potassium
245mg
(7%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
732IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 38mg | 2% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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