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The Best Rocky Road Ice Cream

Lisa Flinn
This is the Best Rocky Road Ice Cream - Rich and creamy chocolate custard loaded with mini marshmallows, salted roasted almonds and finely chopped bittersweet chocolate!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Chill & Freeze Time 12 hours
Total Time 12 hours 40 minutes
Course Dessert, Ice Cream
Cuisine American
Yields 1.5 Quarts

INGREDIENTS

Chocolate Custard Base

  • 2 Cups (1 pint | 473g) Heavy Whipping Cream
  • 1 ¼ Cups (284g) Whole Milk
  • ⅔ Cup + 2 Tablespoons (134g + 24g) Granulated White Sugar, divided
  • ¼ Cup (25g) Dutch Process Cocoa Powder
  • 5 Large Egg Yolks
  • 6 Ounces (170g) Dark Chocolate Bar finely chopped
  • 1 Teaspoon Vanilla Extract

Add-Ins

  • ½ Cup (70g) Salted Roasted Almonds roughly chopped, see note below
  • ¾ Cup (32g) Mini Marshmallows
  • 3 Ounces (85g) Finely Chopped Semi-Sweet or Dark Chocolate, OR ½ Cup (88g) Mini Chocolate Chips

Instructions
 

  • Before you start, if your ice cream machine has a freezer bowl, freeze for at least 24 hours to ensure that it’s completely frozen.
  • Finely chopped your chocolate and set aside.
    6 Ounces (170g) Dark Chocolate Bar
  • In a medium saucepan and over medium heat, bring heavy cream, milk, cocoa powder and ⅔ cup of sugar to a simmer. Careful not to boil.
    2 Cups (1 pint | 473g) Heavy Whipping Cream
    1 ¼ Cups (284g) Whole Milk
    ¼ Cup (25g) Dutch Process Cocoa Powder
    ⅔ Cup (134g) Granulated White Sugar
  • Meanwhile, in a small bowl, whisk together egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk vigorously by hand or use a hand-held mixer. Set aside.
    5 Large Egg Yolks
    2 Tablespoons (24g) Granulated White Sugar
  • Once the cream/milk mixture reaches 170ºF, turn the heat off.  Temper the yolk mixture by slowly pouring ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don’t scramble the yolks. Add another ¼ cup and whisk, repeat 2 more time.
  • Slowly pour the yolk mixture back into the pot and whisk well and continuously. Turn the heat back to medium and simmer the custard back to 170ºF (76ºC).
  • Turn the heat off and add your finely chopped chocolate and vanilla extract. Mix until the chocolate is melted and everything is incorporated.
  • Strain the custard into a clean bowl, preferably with a spout. We are straining to ensure a smooth mixture. 
  • Place plastic wrap directly onto the custard to prevent a skin from forming. Cover the entire bowl with another piece of plastic wrap and chill overnight or up to 48 hours.
  • Pour custard into your ice cream maker and follow the manufacturer's directions. Once it resembles soft serve ice cream, which is after 18 to 20 minutes for my machine, add your marshmallows, almond and finely chopped chocolate.
    ¾ Cup (32g) Mini Marshmallows
    ½ Cup (70g) Salted Roasted Almonds
    3 Ounces (85g) Finely Chopped Semi-Sweet or Dark Chocolate, OR ½ Cup (88g) Mini Chocolate Chips
  • Transfer to an airtight container and freeze for at least 4 hours. Serve and enjoy!!

Notes

  • If you are not using salted roasted almonds, you'll want to add ½ teaspoon of fine salt to your cream and milk mixture.
  • Make sure your ice cream bowl is completely frozen before churning. You should not be able to hear any liquid sloshing around inside. I keep my bowl in my freezer year round.
Keyword churned ice cream, custard ice cream, homemade ice cream, marshmallows, roasted almonds, rocky road, rocky road ice cream, the best rocky road ice cream
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