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Rocky Road Ice Cream

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By Sally Sampson

Photo: Alexandra Grablewski

Posted June 14th, 2009

This article is reprinted with permission from Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week), by Sally Sampson, (2008, Wiley)

Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week)

Author Notes:	Rocky Road Ice Cream comes in all different guises though always comprised of chocolates (sometimes the ice cream and sometimes and pieces), nuts, sometimes coconut, and always and most notably marshmallows. Although marshmallows are the most popular campfire treat, few people actually know what they are. Made by mixing corn syrup, powdered sugar, egg whites, and unflavored gelatin, this mixture is then left to "harden" for about a day and then, traditionally, cut into bite sized cubes. Before the invention of gelatin, an extract from the root of marshmallow plant was used as a thickening agent. Hence the name. Today, marshmallows are known for their key role in S'mores as well as a popular topping for hot chocolate. For S'mores Ice Cream, replace the pecans and chocolate with 4 chopped graham crackers.
Ingredients:	1 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 cup white sugar 4 large egg yolks, at room temperature 1 teaspoon vanilla extract pinch of kosher salt 3/4 cup mini marshmallows, chopped if desired 1/2 cup chopped toasted pecans, walnuts, or almonds 1/2 cup chocolate chips 1/2 cup shredded, sweetened coconut, optional
Instructions:	Makes 1 1/2 to 2 Pints Place the milk, cream, and 1/4 cup of the sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F. Place the egg yolks, 1/4 cup of the brown sugar, vanilla extract and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature. Cover and refrigerate until it reaches 40°F, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer's instructions. When the ice cream is just beginning to come together but has not hardened completely, add the marshmallows, pecans, chocolate chips, and coconut, if desired, and process for about 5 more minutes.