This requires some planning ahead, but the results are delicious! Works best when you make the mixture the night before and chill overnight.

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Name: Rocky Road Ice Cream
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 32
Cuisine: American
Ingredients: 8 ounces Unsweetened Chocolate; 56 ounces Sweetened Condensed Milk (4 cans); 4 cups Water; 6 cups Whipping cream; 2 cups Almonds coarsely chopped; 4 teaspoons Vanilla; 2 cups Marshmallows miniature

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INGREDIENTS

8 ounces Unsweetened Chocolate
56 ounces Sweetened Condensed Milk ; (4 cans)
4 cups Water
6 cups Whipping cream
2 cups Almonds ; coarsely chopped
4 teaspoons Vanilla
2 cups Marshmallows ; miniature

INSTRUCTIONS

In a large saucepan (or following microwave directions), melt the chocolate over medium-low heat. Gradually stir in water and heat briefly until smooth but not boiling. Remove from heat. In small batches, process the mixture in a blender until smooth. Transfer to a large bowl. Repeat until all mixture is processed. Cover surface with plastic wrap and chill thoroughly (preferably overnight). Coarsely chop the almonds and toast lightly in a skillet or microwave; chill.

When ready to freeze ice cream, stir in whipping cream, vanilla, almonds and 1/2 cup of marshmallows (the chocolate mixture will separate a bit with a thick upper layer - mix up before putting in the freezer can). Freeze in a 6 quart ice-cream freezer according to manufacturer''s directions. Remove dasher and stir in remaining marshmallows before ripening.

Cover top with plastic wrap or foil. Plug the drain hole and put the lid back on the can. Drain off excess liquid from tub, and repack with additional salt and ice. Let ripen for 1-4 hours before serving.

Note: If you want to skip the blender part of this recipe....use the pre-melted chocolate instead of squares. Combine water, condensed milk, and chocolate in large saucepan - heat and stir continuously until hot but not boiling. The texture came out very smooth without the blender.

This recipe has been scaled up for a 6 quart freezer. Original recipe used walnuts instead of almonds.

NOTES

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Rocky Road Ice Cream

8 ounces Unsweetened Chocolate
56 ounces Sweetened Condensed Milk (4 cans)
4 cups Water
6 cups Whipping cream
2 cups Almonds coarsely chopped
4 teaspoons Vanilla
2 cups Marshmallows miniature

In a large saucepan (or following microwave directions), melt the chocolate over medium-low heat.  Gradually stir in water and heat briefly until smooth but not boiling.  Remove from heat.  In small batches, process the mixture in a blender until smooth.  Transfer to a large bowl.  Repeat until all mixture is processed.  Cover surface with plastic wrap and chill thoroughly (preferably overnight).  Coarsely chop the almonds and toast lightly in a skillet or microwave; chill.

When ready to freeze ice cream, stir in whipping cream, vanilla, almonds and 1/2 cup of marshmallows (the chocolate mixture will separate a bit with a thick upper layer - mix up before putting in the freezer can).  Freeze in a 6 quart ice-cream freezer according to manufacturer''s directions.  Remove dasher and stir in remaining marshmallows before ripening.

Cover top with plastic wrap or foil.  Plug the drain hole and put the lid back on the can. Drain off excess liquid from tub, and repack with additional salt and ice.  Let ripen for 1-4 hours before serving.

Note:  If you want to skip the blender part of this recipe....use the pre-melted chocolate instead of squares.  Combine water, condensed milk, and chocolate in large saucepan - heat and stir continuously until hot but not boiling.  The texture came out very smooth without the blender.

This recipe has been scaled up for a 6 quart freezer.  Original recipe used walnuts instead of almonds.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 32

Calories: 368
Calories from Fat: 149 (40%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.2g
Cholesterol 38.1mg		12 %
Sodium 102.6mg		4 %
Potassium 357.3mg		9 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 49.6g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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