My Sister In Law Stacy whom I highly admire gave me this Rocky Road Ice Cream recipe several years ago after she made it at one of her infamous back yard parties. Let me just tell you she could teach lessons on having the most smoothly run, planned, fun and delicious backyard barbecues. I strive to be like her!! So in an effort to be more like her we had my Cousin Kaylynn and her boyfriend Kyle over this past weekend for a barbecue and I decided to make the Stacy’s Rocky Road ice cream, and boy howdy am I ever so happy I did. This ice cream is rich, chocolaty, smooth and super yummy! Please don’t let the summer pass you up before you make this, heck you must make this, today!
Ingredients: 3 cups sugar, 3 T flour, pinch salt, 8 cups milk, 4 eggs, lightly beaten, 1 tsp vanilla, 2 cups whipping cream, 9oz chocolate chips, 3 cups mini marshmallows, 2 ¼ cups mini chocolate chips, 1 ½ cups chopped almonds or pecans
In a heavy saucepan, add your sugar
flour and a pinch of salt (if you unsure of a pinch I used about 1/2 tsp)
Then gradually add your milk, stirring well
While you waiting for your milk mixture to heat up, crack 4 eggs, and beat lightly
Stirring constantly the milk mixture will start to boil, be careful it will rise so keep a close eye on it, let it boil for 2 minutes, then remove from heat and let cool slightly
Then slowly temper some of the milk mixture in with the eggs, this will bring the eggs up to a higher heat without making scrambled eggs
Then slowly add all the eggs in whisking constantly
Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a spoon.
Then stir in chocolate chips
Prepare a ice bath, I just used my kitchen sink
Add your pot in the ice bath, and whisk constantly for about 2 minutes, until mixture cools down
Then add vanilla and stir well
cover surface with plastic wrap and put in fridge to cool.
Once cooled add in whipping cream
Marshmallows, chocolate chips and nuts (not pictured)
Place back into fridge another 30 minutes to cool
Stir before filling ice cream cylinder
Put in ice and rock salt and let the ice cream maker do its thing!
In about 45 minutes you will have a beautiful soft serve!
Everyone must have a little sampling
Then put it back into the freezer to ripen and really freeze for a few hours
Sprinkle on some fresh nuts, and enjoy!
Rocky Road Ice Cream
3 cups sugar
3 T flour
pinch salt
8 cups milk
4 eggs, lightly beaten
1 tsp vanilla
2 cups whipping cream
9oz chocolate chips
3 cups mini marshmallows
2 ¼ cups mini chocolate chips
1 ½ cups chopped almonds or pecans (optional)
In a heavy saucepan, combine sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat and cook for 2 minutes or until thickened. Remove from heat and cool slightly.
Whisk a small amount of hot milk into eggs; return all to pan; whisking constantly. Cook and stir over low heat until mixture reaches 160 degrees and coats back of a metal spoon. Stir in 9oz chocolate chips and stir until melted.
Remove from heat. Cool quickly in ice water bath and stir for 2 minutes. Stir in vanilla. Press plastic wrap on surface. Refrigerate until cool.
Stir in whipping cream, mini marshmallows, mini chips and pecans. Refrigerate for at least 30 minutes. Stir before filling cylinder of ice cream freezer 2/3 full. Pour into ice cream maker use crushed ice and rock salt. Allow to ripen for 2-4 hours before serving.