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Rocky Road Ice Cream
1
⁄4 cup unsweetened cocoa powder
3
⁄4 cup sugar
1 cup milk
1 teaspoon vanilla extract
Dash of salt
1 cup whipping cream
1 ounce semisweet chocolate square
1
⁄2 cup miniature marshmallows
1
⁄4 cup pecans (optional)
In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk.
Cook over low heat, stirring constantly, until chocolate is melted. Remove from
heat and refrigerate at least 2 hours.
When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled
mixture. Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add coarsely chopped semisweet chocolate and pecans.
Continue to freeze until desired consistency or the unit stops. Stir in marshmallows.
Mint-Chocolate Chip Variation
Stir 1 teaspoon of mint extract in place of vanilla. Finely chop 1 cup (6 ounces)
semisweet chocolate chips into ice cream after the machine has been churning 15
minutes. Add 4 drops of green food color (optional).
Peanut Butter Variation
Stir
3
⁄4 cup chunky peanut butter into ice cream mixture.
Strawberry-Banana Variation
Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and
3
⁄4 cup
chopped toasted pecans into ice cream after the machine has been churning
15 minutes.
Double Almond Chocolate Variation
Finely chop 2 ounces semisweet chocolate squares. Replace vanilla extract with
almond extract. Chop 1 cup of almonds and add into ice cream after the machine
has been churning 15 minutes.
Cookie Dough Variation
Cut up 1 cup refrigerated cookie dough (raw) into small pieces and drop into mix-
ture through the food chute after the machine has been churning 15 minutes.
Banana Pudding Variation
Add
1
⁄2 cup mashed bananas (about 3) into ice cream after the machine has been
churning 15 minutes. Stir in 10 crushed vanilla wafers into ice cream when ice
cream has finished making.
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