Printable | Taste of Home

Rocky Road Ice Cream

3 cups milk
3 cups half-and-half cream
9 squares (1 ounce each) semisweet chocolate
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

In a large saucepan, combine milk and half-and-half; heat to 175°.
Add chocolate, sugar and salt; stir until chocolate is melted and

Printed from tasteofhome.com Oct 10, 2008

-----------------------Fold------------------------

Rocky Road Ice Cream cont.

sugar is dissolved. Remove from the heat. Cool quickly by placing
pan in a bowl of ice water; stir for 2 minutes. Cool completely.
Transfer to a large bowl; stir in the remaining ingredients. Cover
and refrigerate for 30 minutes. Fill cylinder of ice cream freezer
two-thirds full; freeze according to the manufacturer’s directions.
Refrigerate remaining mixture until ready to freeze. When ice cream
is frozen, transfer to a freezer container; freeze for 2-4 hours
before serving.

Yield: about 4-1/2 quarts.