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rocky road

Rocky Road Ice Cream

Serves: 8 to 12

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2 cups half and half
1 cup heavy cream
1/2 cup sugar
1/2 cup unsweetened cocoa powder
6 large egg yolks
1/4 cup corn syrup
1 teaspoon kosher salt
2 teaspoons vanilla
1 teaspoon almond extract (optional)
2/3 cup semi-sweet chocolate pieces
2/3 cup sliced almonds
2/3 cup miniature marshmallows


Fill a large bowl with ice water.

In a medium saucepan, bring the half and half and cream to a simmer over medium heat. In a separate bowl, whisk together the sugar, cocoa powder, egg yolks, corn syrup, and salt.

While whisking constantly, slowly pour the hot cream mixture into the egg yolk mixture. (Working slowly will prevent the eggs from scrambling.) Return the mixture to the saucepan and place over medium heat.

Cook the mixture, stirring constantly with a rubber spatula, until it has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape. Remove from the heat and pour through a mesh strainer into a medium metal or glass bowl. Add the chocolate pieces and stir until melted.

Place the bowl with the ice cream mixture into the ice water and let cool completely, then stir in the vanilla and almond extracts (if using). Refrigerate until very cold, 4 to 6 hours.

Using an ice cream machine, churn the ice cream following the manufacturer's directions. When the ice cream just finishes churning, add the almonds and marshmallows while the machine is still running. Continue to churn just until the mix-ins are evenly incorporated. Transfer to an airtight container, cover and freeze until completely set before serving.

About the recipe

Once you have a grasp on the technique for making ice cream, you can expand your repertoire to include a vast variety of flavors. If you’re a fan of chocolate ice cream, you’ll probably love this recipe for homemade rocky road. The chocolate comes in two forms: bitter cocoa powder and melted semi-sweet chocolate, while the nuts and marshmallows give the ice cream its distinct texture.