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Homemade Rocky Road Ice Cream – can’t go through summer without enjoying some homemade ice cream. This Rocky Road ice cream is rich, creamy and delicious, the perfect summer treat.
You know what I love about summers? The song of the ice cream man, and the song of the ice cream man that wanders in my neighbourhood is the Lambada, believe it or not. As soon as I heard it I was ready to spend my crumpled up five-dollar bill to take the edge off this summer heat, when I suddenly remembered that I vowed to become the ice cream queen, but it’s already July and I haven’t made a single ice cream. All of a sudden I felt bad, what kind of a food blogger am I when I don’t have a single ice cream recipe on my blog.
Not only that, but last summer I bought the ice cream attachment to my Kitchenaid mixer and I remembered how excited I was to start making ice cream. You know what happened? Never used the damn thing until today! Not to worry though, I am ready to make up for that.
So my mission for today was to make the best rocky road ice cream ever because rocky road is my all time favorite ice cream. I know I should have grown up long ago and liked some other kind of adult ice cream like fruity sorbets or whatever, but I’m still a child at heart, at least when it comes to my ice cream and I love lots of chocolate and nuts and marshmallows. Can you blame me?
While there are many ways of making ice cream and hundreds if not thousands kinds of ice creams, the way I made this rocky road is pretty traditional. One thing to point out though is you do need to put your ice cream attachment bowl in the freezer the day before otherwise no ice cream for you. So this is traditional in the sense that you have to bring the milk and the cream to a boil, then whisk the egg yolks and sugar and gradually add the hot milk mixture to the eggs and so on. While this may be a bit of work to make, it sure is worth it. I loved eating this and knowing that I made it myself, I know the ingredients that went in my ice cream and it was pretty darn delicious too!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Homemade Rocky Road Ice Cream
- Place the ice cream attachment bowl in the freezer, the day before making the ice cream.
- Add milk, heavy cream, pinch of salt, 1 tsp vanilla extract and 1/3 cup of sugar to a medium sauce pan, place over medium-low heat and bring it to a boil stirring occasionally.
- While the milk mixture comes to a boil, add the egg yolks and 1/3 cup of sugar to a medium size bowl and whisk until the mixture turns a pale yellow.
- Once the milk mixture has come to a boil, whisk 1/3 cup at a time of the hot milk mixture into the egg mixture. Continue to add the hot milk mixture to the egg mixture until you have about 1/2 of the milk mixture left.
- Pour the tempered egg mixture back into the sauce pan and whisk. Place the pot back onto the stove over medium heat and cook until it's hot enough and thick enough so that it coats the back of the spoon, mine took about 12 minutes. You will have to stir it occasionally and also make sure that mixture does not come to a boil.
- Add the 7 oz of dark chocolate and the chocolate liquor to a medium size bowl. Strain the egg/milk mixture into the bowl with the chocolate. Whisk thoroughly until the chocolate is fully incorporated and mixture is smooth, it should also be quite thick.
- Make an ice bath in a large bowl with ice cubes and water. Place the bowl with the ice cream mixture into the ice bath bowl and place it in the fridge and let it cool completely, about an hour in the fridge.
- Assemble your ice cream maker, or add the ice cream attachment to your mixer. Turn it on low speed and pour the ice cream mixture into the ice cream bowl. Churn it for about 20 to 30 minutes, it depends on your ice cream maker. When the ice cream is done, add the marshmallows, nuts and chocolate pieces and continue churning for another minute or so.
- Pour the ice cream into a freezable container and let it chill for several hours until firm.
- This makes about 5 cups of ice cream.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.