Print Options

 
 
 
 Print
Rocky Road Ice Cream Recipe

Rocky Road Ice Cream Recipe

My daughters always want to put this ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing YIELD:36 servings

Ingredients

  • 3 cups whole milk
  • 3 cups half-and-half cream
  • 9 ounces semisweet chocolate, chopped
  • 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

Directions

  • 1. 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 heat.
  • 2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: about 4-1/2 quarts.

Nutritional Facts

1 serving (1/2 cup) equals 340 calories, 24 g fat (13 g saturated fat), 67 mg cholesterol, 88 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.