Fudgy Rocky Road Ice Cream Food

ROCKY ROAD ICE CREAM

Steps:

• Whisk together the sugar, cocoa, and salt in a medium-size saucepan. Add the cream and milk, stir, and bring to a boil over medium-high heat while stirring frequently. Lower the heat and simmer for 2 minutes.
• Remove from the heat and add the chocolate chips, vanilla, and almond extract. Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours, until cold.
• Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions.
• When it has finished churning, transfer to a freezer-safe airtight container, add the marshmallows and almonds and stir to combine. Cover and freeze until ready to serve. Enjoy!

ROCKY ROAD FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

FUDGY ROCKY ROAD ICE CREAM

Steps:

• In large bowl, beat chocolate, Condensed Milk and vanilla until well blended.
• Stir in remaining ingredients.
• Pour into ice cream freezer container.
• Freeze according to manufacturer's instructions.
• Freeze leftovers.

ROCKY ROAD BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
• Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

THE BEST ROCKY ROAD FUDGE

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

HOMEMADE ROCKY ROAD ICE CREAM

Steps:

• Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
• Allow to set in freezer for 2-4 hours.
• Enjoy!

FUDGY ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

ROCKY ROAD ICE CREAM

Steps:

• 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 manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
• Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.