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Rocky Road Ice Cream
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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 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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |