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Rocky Road Ice Cream

This ice cream is made in three steps. First, measure the miniature Marshmallows. Second, toast the almonds. Third, make a batch of Dutch Chocolate Ice Cream. After the Dutch chocolate ice cream is frozen, fold in the miniature Marshmallows and toasted Almonds.
Print Recipe
Servings: 6 cups
Ingredients Instructions

Ingredients
  

Miniature Marshmallows
  • 3 cups miniature marshmallows (=135 g)
Toasted Almonds
  • 1 cup Almonds, chopped (=150 g)
  • 1 Tbsp Butter, melted (=14 g)
  • ¼ tsp Salt
Chocolate Flavor
  • ½ cup + 1 tsp King Arthur Bensdorp Dutch Process Cocoa OR Hershey’s Special Dark (=51 g)
  • 2 Tbsp sugar (=30 g)
  • 2 tsp Vanilla (=8.7 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Laage eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Miniature Marshmallows
  1. Measure miniature marshmallows
Toasted Almonds
  1. Chop the almonds. Put them on a silicone mat on a cookie sheet. Pour the melted butter and salt over them and mix them well.
  2. Bake 16 minutes at 300 F until light tan. Cool in freezer. Set aside for later.
Chocolate Flavor
  1. Measure Chocolate Flavor ingredients
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream into blender.
  2. Add Chocolate Flavor ingredients. Blend on High for 1 minute.
  3. Add whipping cream. Blend on Medium setting for 30 seconds.
  4. Freeze in ice cream machine.
Combine
  1. After the Dutch Chocolate Ice Cream is frozen, place into a mixing bowl and fold in the miniature marshmallows and toasted Almonds.
  2. Put into containers and freeze.