This homemade Rocky Road Ice Cream recipe stars a rich and creamy chocolate base that's loaded with toasted almonds, chewy marshmallows, and chocolate flakes. It's the perfect decadent treat on a hot summer day...or any day. Because, ice cream!
Chill your ice cream maker bowl according to the manufacturer’s instructions, until it's very well frozen.
In a heatproof medium-sized bowl, whisk the egg yolks, granulated sugar, cocoa powder, salt, and ¼ cup of whole milk until very well combined.
Add the remaining 1¼ cups of milk to a medium saucepan and heat until just steaming.
Carefully and slowly, drizzle the warm milk into the egg yolk mixture, whisking constantly to temper the chocolate egg yolk base.
Once combined, pour the tempered chocolate egg yolk base into the saucepan and stir over medium-low until it thickens into a custard and can coat the back of a wooden spoon. This should take about 5 minutes, but keep a close eye on it.
Pour the chocolate custard through a fine mesh sieve into a large clean bowl. Add the chopped chocolate and whisk to melt and fully combine. Then whisk in the heavy cream and vanilla.
Place a piece of plastic wrap directly onto the surface of the ice cream base (so it doesn’t form a skin) and then place it in the fridge to chill until very cold - at least 4 hours, and preferably overnight.
Churn the ice cream according to your ice cream maker's instructions until it is a soft serve consistency - usually about 20 minutes. Then fold in the sliced almonds, mini marshmallows, and chocolate shavings.
Transfer the ice cream to a large loaf pan and wrap it tightly with plastic wrap. Freeze for 4 hours, or until firm to your liking.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.