Homemade Rocky Road Ice Cream Food

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 heat. , 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., 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.

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

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

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!

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

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.

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.

CHEF JOHN'S ROCKY ROAD

Steps:

• Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
• While mixture melts, line an 8x8-inch baking pan with plastic wrap.
• Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
• Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
• Sift cocoa over the top and cut into 16 squares.