Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Rocky Road Ice Cream
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- Level: Intermediate
- Total: 10 hr 50 min (includes chilling and freezing)
- Active: 35 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 90 mg
- Sodium
- 66 mg
Creamy chocolate, silky marshmallow and crunchy roasted almonds are a combination that’s made rocky road an all-time favorite ice cream flavor. Our recipe for the homemade frozen dessert pulls out all the stops: A super-rich custard gets double the chocolate flavor from both bittersweet chocolate and cocoa powder, silky marshmallow creme gets swirled throughout and chopped almonds provide a salty contrast. Using corn syrup in the base helps the ice cream stay extra smooth and inhibits the formation of ice crystals during storage — a bonus if you’re lucky enough to have leftovers!
- Level: Intermediate
- Total: 10 hr 50 min (includes chilling and freezing)
- Active: 35 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 90 mg
- Sodium
- 66 mg
Ingredients
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Directions
Special equipment:
an ice-cream machine; a piping bag- Combine the milk, cream and corn syrup in a medium saucepan. Place over medium heat and cook, whisking occasionally, until the corn syrup dissolves and the mixture is steaming, 7 to 8 minutes. Remove from the heat.
- Whisk the sugar, cocoa powder, egg yolks, vanilla and salt together in a medium bowl. Temper the eggs by slowly ladling the hot milk mixture into the egg mixture while whisking constantly. Continue to add the hot milk mixture one ladle at a time until about two-thirds of the milk mixture has been added. Whisk the egg mixture back into the saucepan with the remaining milk and return the pan to low heat. Stir continuously with a silicone spatula, scraping the bottom to prevent the custard from sticking or burning. Cook until the custard thickens enough to coat the back of a spoon, 15 to 20 minutes. Immediately remove from the heat.
- Place the chocolate in a large bowl and set a strainer over the top. Pour the hot custard mixture through the strainer and discard any lumps. Whisk the hot custard and chocolate together until melted and smooth. Set the bowl of ice cream base over a larger bowl filled halfway with ice and water. Stir the base until fully cooled, 3 to 5 minutes. Transfer to an airtight container and refrigerate the base for at least 6 hours or overnight. (You can skip this step and move on to churning in an ice-cream machine, but resting it results in a creamier and thicker base that churns faster.)
- Churn the ice cream base according to the manufacturer’s instructions for your ice cream machine. When the base is the consistency of soft-serve ice cream, prepare a loaf pan and mix-ins for freezing. Microwave the marshmallow creme in a heatproof bowl for 30 seconds, stirring halfway through. Transfer the creme to a piping bag if desired to make distributing it in the ice cream easy. Alternate scooping the chocolate ice cream into the pan, sprinkling the almonds in and drizzling or piping marshmallow creme in until the loaf pan is full and you’ve added all the ingredients.
- Use a butter knife or bamboo skewer to swirl the mix-ins into the ice cream in a back-and-forth motion over the length of the loaf pan. Cover and freeze for 4 to 6 hours or overnight to firm it up before serving. The ice cream can be stored in the freezer in an airtight container for up to 4 months.
Cook’s Note
Some ice-cream machines require you to freeze the churning bowl up to a day in advance so plan ahead if yours does.
