Rocky Road Ice Cream

This rocky road is cream is one of my all-time favorite ice cream recipes. It is nice and creamy and can be adapted to any flavor. It doesn’t have a really deep chocolate flavor, so add more cocoa if you like darker chocolate. My favorite part is the almonds-they are sooo good. Make sure you toast them!! That is an absolute must for great flavor.
rocky-road-ice-cream-recipe
Rocky Road Ice Cream

5 eggs, beaten well
2 cans evaporated milk
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 cups cream
1 can sweetened condensed milk
1 tsp vanilla
1 3oz box chocolate pudding
2 1/2 cups milk
2 cups mini marshmallows
2 cups toasted chopped almonds
Shaved chocolate (optional)
In a large pan, whisk the eggs, evaporated milk, and sugar till well blended. (If your cocoa is lumpy, stir it together with the sugar before adding.) Heat over medium heat till thick and bubbly, stirring constantly. As soon as mixture barely starts to boil, remove the pan from the heat and place in a sink with ice water. Stir till chilled. Add cream, sweetened condensed milk, vanilla, pudding, and milk and mix till smooth. If the mixture appears to have any lumps, you can strain it in a fine meshed strainer. Chill in refrigerator for several hours or overnight. Add marshmallows. Freeze in an ice cream freezer. Add almonds when ice cream is thick. Ripen in freezer for 2-3 hours.

Notes:
-I beat my eggs in the blender to make sure I don’t have any lumps.
-This recipe makes A LOT, it made three batches in my Cuisinart.
-I like the marshmallows to be soft, so I add them before I freeze the ice cream. If you like yours more firm, add them with the almonds.
-This recipe can be adapted to just about any flavor, just switch the pudding. I’ve also made vanilla and cheesecake and they were fabulous also. Add whatever mix-ins you like!

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