Hello Ice Cream Lover! Out of all of the ice cream flavors I’ve made, this flavor is in my top 3 favorites with Pistachio and Cherry Chip. Rocky Road isn’t usually my-go to flavor when I’m buying ice cream, but there’s something about this homemade flavor that makes me crave it! The base is made with three types of chocolate for the ultimate, creamy chocolate flavor. Marshmallow cream and crushed walnuts are then added during the end of churning. I can’t get enough of it, it’s so good!
Rocky Road Custard Ice Cream
- ⅓ cup (2.4 oz) high quality semi-sweet chocolate chips
- ⅓ cup (2.4 oz) high quality milk chocolate chips
- ½ cup sugar
- 1 ½ Tablespoons cocoa powder
- ¼ teaspoon fine sea salt
- 6 large egg yolks
- ⅔ cup half and half
- 1 ½ cups heavy whipping cream
- 1 ½ teaspoons high quality vanilla extract
- ⅔ cup chopped walnuts, or nut you prefer
- 7 oz jar marshmallow cream
Add both chocolate chips to a medium mixing bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
Add sugar, cocoa powder, salt, and egg yolks to a 4-quart saucepan. Whisk together. (I like to use a flat whisk for best results while making this recipe.)
Add half and half and heavy whipping cream to the saucepan. Whisk until combined.
Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
Refrigerate for 6 hours or overnight, until the custard is completely cold.
Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
While the custard is churning, chop the nuts. Chop them small, no bigger than ½-inch. Add nuts during the last 4 minutes of churning.
Scrape marshmallow cream into a microwave safe bowl or a 4 cup glass measuring cup. Microwave for 30 seconds and then stir really well so that cream is smooth and pourable. Pour it all straight into the ice cream during the last minute of churning, no need to drizzle it in slowly.
Work quickly to transfer churned ice cream to a freezer safe container(s). Cover and freeze.
Freeze ice cream for 2-4 hours or until completely frozen.