Jeannes Irresistible Rocky Road Ice Cream Recipes

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 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.

JEANNE'S IRRESISTIBLE ROCKY ROAD ICE CREAM

Steps:

• 1. Crack 2 fresh eggs and place in medium size mixing bowl. With hand mixer, beat eggs on high speed until light and fluffy, approx. 2 minutes
• 2. Add sugar and beat on high speed for another 2 minutes until sugar is well blended.
• 3. Add 2% milk and beat until blended.
• 4. Place egg mixture in a medium size saucepan and cook on medium heat until it comes to a soft roiling boil. Remove from heat and return mixture to mixing bowl.
• 5. This is a jar of Hershey's Chocolate Spread.
• 6. Add Hershey's Chocolate Spread.
• 7. Beat until well blended
• 8. Add the 2 cups cold heavy cream and vanilla and beat until well blended.
• 9. Place mixture in ice cream freezer and freeze following the manufacturers instructions. Note: You may need to cool the mixture in fridge if you are using a canister that must be frozen prior to freezing the ice cream.
• 10. While ice cream is freezing, chop the walnuts. then with scissors, cut marshmallows in half and cut the halves in half. Cut again into quarters. Dust cut ends in powdered sugar to prevent marshmallows from sticking together. Hint 1: For ease of cutting marshmallows, dip scissors into a glass of water. Hint 2: If using regular size marshmallows, cut in half and then quarters, but you will probably need more than 7. You want the marshmallows to be larger than mini marshmallows.
• 11. After the ice cream stiffens (about 2 minutes before it is done), add the marshmallows & walnuts and continue freezing until the ice cream is ready.
• 12. When ice cream is done, remove canister from freezer.
• 13. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 14. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. Hint: I usually wash an empty ice cream container to put the finished product in and it works great!
• 15. This is a very rich and satisfying ice cream so only a couple of scoops will do you!! When my Brother-In-Law tasted it he said that I should market it, lol!! Enjoy!