Monday, July 29, 2013

Rocky Road Ice Cream

Can you believe school starts back up in 3 weeks? Well, at least here in The Ville anyways...

I'm having a hard time believing it, but then again... I'm almost counting down. My son is in Pre-K and he will have the same class and teacher which I LOVE. So, I probably won't start having a mental breakdown until he's starting his first day of Kindergarten. EEP!

But then I think, Summer's almost over. And while I say "bring on Fall", I also feel like I have a lot to squeeze in. Have we been to the beach enough? No. Did we take ANY family trips? No.

And what about ice cream? This is only the SECOND batch I've made...That's unacceptable.

So excuse me while I shove ice cream down my family's throats, and make 10 more batches before the weather gets cool..

Then bring on the pumpkin!!

So what's your favorite ice cream flavor? My husbands' is Rocky Road BY far.. He would prefer it was filled with pecans, walnuts, almonds AND peanuts. He said "make me an extra rocky, rocky road"... and I said no. So ha!

Whatever. He should be happy, right? (**He is.**)

For the Ice Cream:
(recipe adapted from Annies Eats)

2 cups heavy cream, divided
3 Tablespoons cocoa powder
4 ounce bar of Ghiradelli 60% cacao
1 ounce semi-sweet chocolate chips
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
5 large egg yolks, beaten
1/2 teaspoon vanilla

1 cup chopped honey roasted peanuts
1 1/2 cups mini marshmallows

 In a medium saucepan, combine one cup of the heavy cream with the cocoa powder and heat over medium-high. Whisk constantly to dissolve the cocoa powder. Bring the mixture to a boil then reduce to low and simmer for 30 seconds. Remove the pan from the heat and stir in the chocolate, whisking until melted and smooth. Stir in the remaining 1 cup of heavy cream and pour into a large heat proof bowl. Set a fine mesh sieve over the top of the bowl and set aside.

Wipe out the saucepan and using the same pan, pour in the whole milk, sugar, and pinch of salt, warming over medium-high heat. When the mixture is warm but not boiling, lower the heat and slowly pour in your beaten egg yolks, whisking constantly. Continue heating over medium heat, stirring constantly and scraping the bottom, until the mixture is thickened and a thermometer reads 170 degrees. Remove from the heat, pour into the chocolate mixture using the sieve as to catch any scrambled egg bits. Stir in the vanilla extract.

Cover and chill in the refrigerator over night.

Freeze in your ice cream maker according to manufacturers instructions. Stir in the mini marshmallows and peanuts until incorporated. Store ice cream in an airtight container.


The chocolate base for this ice cream is smooth, creamy and indulgent. It would be an amazing pairing with any mix ins!

Happy Summer everyone! Enjoy it before it's over!

(My skinny-mini loves ice cream... isn't he the cutest!?)


  1. This looks so yummy!

  2. Yum! This looks so deliciously creamy! I {heart} ice cream! Pinning :)