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Rocky Road Ice Cream
3
⁄
4 cup (175 ml) unsweetened
cocoa powder
2
1
⁄4 cup (560 ml) sugar
3 cups (750 ml) milk
1 tablespoon (15 ml) vanilla extract
Dash of salt
In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk.
Cook over low heat, stirring constantly, until chocolate and sugar has dissolved.
Remove from heat and refrigerate until chilled.
When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled
mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows
into mixture; mix well. Pour into canister.
Chocolate Ice Cream
12 ounces (350 g) unsweetened
chocolate, chopped
3 cups (750 ml) half ’n half or
evaporated milk
3 cups (750 ml) sugar
6 tablespoons (90 ml) flour
In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook
over medium to low heat until chocolate is melted and mixture is smooth (about
5 minutes).
In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients
into the melted chocolate mixture and bring to boil. Reduce heat to medium-low
and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk
in half of the hot chocolate mixture then transfer this mixture to the remaining
chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming.
Refrigerate until chilled.
When ready to freeze, add whipping cream and vanilla to the chilled mixture. ;
Pour into canister.
Strawberry-Banana Variation
Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice
cream mixture; mix well. Pour into canister.
Double Almond Chocolate Variation
Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla
extract with almond extract. Chop 2 cups (500 ml) of almonds and add to ice
cream mixture; mix well. Pour into canister.
Cookie Dough Variation
Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces
and add to ice cream mixture; mix well. Pour into canister.
Banana Pudding Variation
Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into
ice cream mixture; mix well. Pour into canister.
3 cups (750 ml) whipping cream
3 ounces (75 g) semisweet chocolate
1
1
⁄2 cups (375 ml) miniature marshmallows
3
⁄4 cup (175 ml) chopped pecans (optional)
1
⁄2 teaspoon (2.5 ml) salt
6 eggs
4
1
⁄2 cups (1.125 ml) heavy whipping cream
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) chopped nuts, optional
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