Keep reading for the complete recipe! ^_^
***All credits to: Oh Nuts!***
Yield: 6 cups of ice cream
INGREDIENTS
2 cups of heavy cream
1 can (14 oz) sweetened condensed milk
1/2 cup unsweetened cocoa powder
3/4 cup miniature marshmallows
3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)
DIRECTIONS
1. Coarsely chop the almonds.
2. Place the condensed milk in a bowl, and add the unsweetened cocoa powder.
Whisk them together until the cocoa has dissolved into the condensed milk and a shiny, smooth, darkly chocolatey mixture forms.
3. Add the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together.
4. Pour the cream into the bowl & whip the cream on medium-high speed until it forms gentle peaks.
(It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.)
(It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.)
5. Add the cocoa mixture to the bowl of whipped cream.
6. Gently fold the mixture together.
(This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. Just gently, gently stir them together.)
(This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. Just gently, gently stir them together.)
7. Scrape your ice cream mixture into a large plastic container with a tight-fitting lid.
8. Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.
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