To make store-bought Rocky Road ice cream even better, add a scoop of this homemade Rocky Road ice cream to it Leftovers can be stored in an airtight container in the. Repeat until the chocolate is melted and smooth. Stir, then heat for an additional 30 seconds. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! Put the chocolate chips in a microwave-safe bowl and heat them high for 30 seconds. If you’re interested, I publish a newsletter 2 times per month (1 st and 15 th) with all the latest recipes, and other fun info. I appreciate you using some of your valuable time to do so. You can find all of my ice cream recipes in the Recipe Index, located at the top of the page. Make it a GOOD one! Please come back soon for more delicious recipes. Hope you enjoy making some great homemade ice cream this summer! It’s very simple to make, and is always a big hit with everyone who tries it! Have a great day, friends.
Rocky road ice cream full#
If you want to make the full recipe, simply refrigerate the extra until ready to freeze another batch later in the day or the next day! When I made this rocky road ice cream, I simply halved the recipe to work in my smaller indoor ice cream maker. Those are the ingredient quantities I have listed here in the printable recipe below. The original rocky road ice cream recipe makes just over 4 quarts (using a standard sized ice cream maker). Because of those yummy ingredients, it’s a real taste treat! How Much Rocky Road Ice Cream Will This Recipe Make? The recipe sounded pretty “spot on”, so I decided to give it a try, and now it is one of my favorite homemade ice creams! Rocky road ice cream is a chocolate based ice cream, packed full of marshmallows, chocolate chips and pecans. I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”. I get inspired to drag out my trusty, beloved Cuisinart ice cream maker and get busy in the kitchen! It’s been fun making ice cream using this machine, because you do not need rock salt OR ice to freeze the ice cream. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Time For Homemade Ice CreamĪs the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night! It tastes wonderful, and is easy to prepare. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop of this ice cream, if offered! Today I want to share a wonderful recipe for homemade rocky road ice cream. Who wants some Rocky Road Ice Cream? This yummy ice cream is a personal favorite of mine. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.įold the marshmallows, pecans, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans! Refrigerate the custard until completely chilled, at least 4 hours. Cool the custard to below 70☏ by stirring it over the ice bath. Stir in the melted chocolate and cocoa powder.
Immediately strain the custard into the cold cream in the ice bath. Don’t let the sauce overheat or boil, or it will curdle. An instant-read thermometer should read 175° to 180☏ at this point. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Prepare an ice bath by filling a large bowl with several inches of ice water. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt.
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