This is going to be my very last ice cream post of the summer. That’s because I’m beginning to frighten myself when I get on the scale and therefore I started a boot camp exercise program this week. A friend in my decade of life suggested it to me (thanks TKL), so I figured I could handle it, but it’s still a hard workout. About 10 different stations that work all different muscles using different equipment with cardio bursts in between plus a warm up before and a stretch after fill an hour. And I’m not going to work that hard and then ruin it by eating tons of this super rich ice cream.This flavor came about because I had leftover ice cream mixture from my kids’ dessert cooking class on Monday that didn’t fit into the ice cream canister to freeze. So the next day when the canister was cold again, I froze the rest, then decided to make a rocky road kind of treat that my husband would like – thinking I would like it less. Unfortunately, I love it, damn it! I’m going to try to just have one really small serving – so wish me luck!
- 2 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 4 cups heavy cream
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 cup miniature marshmallows
- 1 cup chocolate chips
- ½ cup caramel sauce
- ½ cup chopped nuts of your choice, optional
- Whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and whisk in cocoa. Add vanilla and cream and refrigerate until cool. Freeze in an ice cream machine according to manufacturer's directions and then pour half of the frozen mixture into a wide flat container. Layer with half of the marshmallows, chocolate chips, caramel and nuts. Spoon remaining ice cream over the top and top with remaining additions. Use a knife to cut through the mixture several times to incorporate the ingredients without over mixing. Freeze until firm in the freezer.