Rocky Road - Be Still My Heart

Over at Newlyweds! is a great tutorial for Rocky Road Ice Cream. I tried it. It is fabulous! I had to make 1/4 of the recipe because my maker is small. I'm glad I did because the full recipe would do some damage on my thighs. It is SO good. Little Bit is getting to be like a cat who hears you take out the can opener...she hears the ice cream maker and runs over yelling "Mo! Mo! Mo!" (translation: More! More! More!). Here is her watching the ice cream being made. If you want pictures of the ice cream you;ll have to head on over to the tutorial. My food pictures are still no good.

Rocky Road Ice Cream

3 cups sugar
3 T flour
pinch salt
8 cups milk
4 eggs, lightly beaten
1 tsp vanilla
2 cups whipping cream
9oz chocolate chips
3 cups mini marshmallows
2 ¼ cups mini chocolate chips (I didn't use these)
1 ½ cups chopped almonds or pecans (optional)

In a heavy saucepan, combine sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat and cook for 2 minutes or until thickened. Remove from heat and cool slightly.
Whisk a small amount of hot milk into eggs; return all to pan; whisking constantly. Cook and stir over low heat until mixture reaches 160 degrees and coats back of a metal spoon. Stir in 9oz chocolate chips and stir until melted.

Remove from heat. Cool quickly in ice water bath and stir for 2 minutes (I didn't do the ice bath and it turned out fine). Stir in vanilla. Press plastic wrap on surface. Refrigerate until cool.

Stir in whipping cream, mini marshmallows, mini chips and pecans. Refrigerate for at least 30 minutes. Stir before filling cylinder of ice cream freezer 2/3 full. Pour into ice cream maker use crushed ice and rock salt. Allow to ripen for 2-4 hours before serving.

Want to win an ice cream maker (or anything else for $50 from Cookware.com)? Enter my giveaway for a $50 gift certificate!