Rocky Road Ice Cream

Rocky Road Ice Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: 1.5 Qt.Ice Cream Maker

  • 1/4 cup (60 ml) unsweetened cocoa powder
  • 3/4 cup (175 ml) sugar
  • 1 cup (250 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • Dash of salt
  • 1 cup (250 ml) whipping cream
  • 1 ounce (25 g) semisweet chocolate square
  • 1/2 cup (125 ml) miniature marshmallows
  • 1/4 cup (60 ml) pecans (optional)

Directions

  1. In heavy saucepan, combine cocoa powder and sugar.
  2. Gradually stir in milk.
  3. Cook over low heat, stirring constantly, until chocolate is melted.
  4. Remove from heat and refrigerate overnight.
  5. When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled mixture.
  6. Start ice cream maker and pour mixture through hole in lid.
  7. After 15 minutes of churning, add coarsely chopped semisweet chocolate and pecans.
  8. Continue to churn for 15-25 minutes or until desired consistency.
  9. Stir in marshmallows.
Note:  This recipe was developed by Hamilton Beach Brands, Inc.

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