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Close up scoop of rocky road ice cream with ice cream drip, with marshmallows and almonds in the background.
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5 from 2 votes

Rocky road ice cream

This rocky road ice cream is full of the classic rocky road flavors of chocolate, marshmallows and almonds, with some raspberry candies for extra fun.
Prep Time15 mins
Cook Time15 mins
Chilling, churning and freezing8 hrs 20 mins
Total Time8 hrs 50 mins
Course: Dessert, Snack
Cuisine: Austalian
Keyword: chocolate ice cream, marshmellow ice cream, Rocky Road, Rocky road ice cream

Equipment

  • electric hand mixer
  • ice cream churner

Ingredients

  • 4 egg yokes from large eggs
  • ΒΌ cup (55gms) white sugar
  • 1 cup (250mls) full cream milk
  • 2 cups (500mls) thickened cream, heavy cream or heavy whipping cream
  • 1 cup (175gms) milk chocolate melts
  • 1 flat teaspoon (7.5gms) glucose syrup (optional)
  • 2 cups (100gms) mini marshmallows
  • 1 cup (150gms) natural or roasted almonds
  • 1 cup (190gms) soft candies such as raspberries (optional)

Instructions

  • If using a double boiler, put the water onto boil.
  • Put the milk into a small saucepan on low to medium heat to warm up.
  • Separate the egg yokes and put the whites aside for another recipe, such as my amaretti cookies or meringues.
  • Add the sugar and mix with an electric mixing until pale and creamy.
  • Temper the egg yokes by add the warm milk a bit at a time, mixing well between each addition.
  • Add the egg and sugar mix to the top of the double boiler.
  • Add the cream to the double boiler and mix well.
  • Melt the chocolate melts. Put them in a microwave proof bowl in the microwave and blast for 30 second to one minutes at a time, checking between each blast.
  • Add the melted chocolate to the ice cream mix in the double boiler about a third at a time, whisking well between each addition to ensure the chocolate is all mixed in.
  • Add the glucose syrup if using and mix well.
  • Continue to cook the mix for about ten minutes, stirring frequently, until it coasts the back of a spoon and holds the line when you run your finger through it.
  • Remove from heat and put the double boiler into a colander to cool for five minutes.
  • Transfer to a heat proof container, cover and chill in fridge until completely cool, ideally at least four hours and preferably overnight.
  • Toast the almonds. Heat up a fry pan on medium high heat and dry roast them. Once they start to brown remove from the heat and transfer to a heat proof bowl immediately as they can burn quickly.
  • Once cooled roughly chop the almonds.
  • Cut the raspberry candy in half if using. If you are using regular marshmallows instead of mini marshmallows I recommend cutting them in half to.
  • Put your storage container in the freezer to chill.
  • If using a self refrigerating ice cream machine turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • While the ice cream is churning set up your mix ins.
  • Once the ice cream is churned working quickly layer your ice cream.
  • Add one third of the almonds, raspberries and marshmallows to the bottom of the storage container.
  • Add half the ice cream and give it a quick mix.
  • Add one third of the almonds, raspberries and marshmallows.
  • Add the rest of the ice cream and give it a mix.
  • Finally top with the remaining almonds, raspberries and marshmallows and pat lightly to push into the ice cream.
  • Cover and freeze for four hours or until firm.
  • To serve remove from container, scoop and enjoy!