Rocky Road Ice Cream

Note: recipe makes 1 1/2 quarts of ice cream.

In a large saucepan add cocoa powder and sugar. Mix until well combined. Turn heat to medium. Add milk 1/4 cup at a time mixing thoroughly between additions. Continue this process until you’ve added all of the milk and all of the cream. Bring to a simmer over medium heat, stirring frequently. Once simmering remove from heat and add chocolate. Stir until melted.

In a small heatproof container add egg yolks and whisk. Take 1/4 cup of the hot chocolate-cream mixture and add it into the egg yolks while stirring to temper them. Repeat until 2 cups of the chocolate-cream mixture has been added to the egg yolks. While stirring the chocolate-cream mixture in the pan return it to medium heat and add chocolate-egg yolk mixture. Return to a simmer and cook 2 minutes or until slightly thickened. Remove from heat. Add sea salt and vanilla, stir well.

Place mixture into a heat-safe container and refrigerate until cold.

Put the mixture into your ice cream maker and process according to manufacturer’s instructions. For mine, I added the cold chocolate-cream mixture into the ice cream maker and processed for 15 minutes or until it started to look like soft serve ice cream. Then add almonds and marshmallows and process another 5 minutes.

Place ice cream mixture into a freezer safe container and freeze for 6 hours or until firm.