This Homemade Rocky Road Ice Cream is incredibly rich, so be warned. This is not some cheap type of ice cream that you can eat a gallon of in one sitting.
My sister loves Rocky Road Ice Cream, so every year, on or around her birthday, I make her a batch from scratch! In my opinion, this is the best type to gorge on because you get to make sure that all of the ingredients are just the way you like them.
I use real marshmallows instead of Fluff, I use real chocolate chips instead of teensey-tiny specks of chocolate, and I always make sure to include dry-roasted peanuts. Do you know how many versions try to sneak in almonds instead? In my opinion, the only thing better than a dry-roasted peanut would be some Goobers, but sadly, I didn’t have any on hand.
This version of Rocky Road is incredibly rich, so be warned. This is not some cheap type of ice cream that you can eat a gallon of in one sitting. It’s best enjoyed in a fancy dish, sitting outside, all by yourself – no screaming kids, no meowing cats, no husband either. This Rocky Road is all about YOU!
Happy (Belated) Birthday Daniele! xo.
FYI: I live and die by my Cuisinart ice cream machine . It’s incredibly easy to use and a great tool for newbies. I received mine as a wedding shower gift in 2003 and it still works!!
HOMEMADE ROCKY ROAD ICE CREAM
Makes approximately 1 quart.
- 1 cup sugar
- 3 large eggs
- 1 cup cocoa powder
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini-marshmallows (or big marshmallows cut into tiny pieces)
- 1/4 – 1/2 cup dry-roasted peanuts (or Goobers)
Step 1: In a mixer, (I heart my KitchenAid Artisan Stand Mixer), beat the sugar into the eggs until thickened and pale yellow. Beat in the cocoa and blend until smooth.
Step 2: Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl.
Step 3: Allow the chocolate custard to cool slightly, then stir in the cream and vanilla.
Step 4: Cover and refrigerate until cold or overnight. (My kids have never let me chill anything overnight, so I speed up the cooling process with an ice bath. Just make sure your mixture is completely chilled before adding to the ice cream machine.)
Step 5: Stir the chilled chocolate custard, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
Step 6: When the ice cream is semi-frozen, slowly add 1 cup of mini-marshmallows, 1 cup of semi-sweet chocolate chips, 1/4 – 1/2 cup dry-roasted peanuts (or Goobers) and let the ice cream machine mix it in.
Step 7: When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
*This recipe is adapted from The Ultimate Ice Cream Book by Bruce Weinstein.