Rocky Road Ice Cream

I thought we needed a good ice cream recipe before the summer was over. This makes about ½ gallon. You can substitute 1 cup milk and 1 cup half and half for the 2 cups milk if you want a richer ice cream. You will need an ice cream freezer for this.

3 squares semisweet baking chocolate
2 cups whole milk
1 cup sugar
½ Tbsp vanilla
¼ tsp salt
2 cups whipping cream
½ cup egg beaters or 2 eggs, beaten
½ cup coarsely chopped pecans
1 cup mini marshmallows
1 cup chocolate chips (not mini)

Melt the three squares chocolate in the milk on low heat. If desired, put chocolate milk mixture through small strainer to get out grainy bits. My strainer is not small enough for this, so I don’t do it. Add sugar, vanilla, and salt. Put some of warm mixture in beaten eggs to heat them up a little and then stir eggs into chocolate mixture. If you are using real eggs, cook mixture over medium low heat until you think the eggs are cooked enough for your liking. If you’re worried about using the eggs, just use egg beaters instead.

Cool mixture an hour and a half, or until it is at room temperature. Add whipping cream. Freeze in ice cream freezer. While ice cream is freezer, freeze marshmallows, pecans, and chocolate chips so that when you add them to the ice cream, they won’t heat it up.

When ice cream looks done, put in medium bowl and carefully fold in cold marshmallows, nuts, and chocolate chips. Put in freezer several hours or overnight.