Triple Chocolate Rocky Road Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 egg large yolks2 cups heavy whipping cream2 cups half and half1 cup granulated sugar4 tsp. pure vanilla extract3 tbsp. cocoa powdert tbsp pure vegetable oil9 Hershey Kisses2 oz. bittersweet chocolate1/2 cup shelled, halved pecans1/2 cup mini marshmallows
In small saucepan place 1/2 cup whipping cream, bittersweet chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat, heat half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
In a small bowl combine sugar and cocoa powder and set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer and turn to speed 2 and gradually add sugar mixture; mix about 30 seconds or until well blended and slightly thickened. Continuing on speed 2 gradually add chocolate mixture and half and half; mix until well blended.
Return half and half mixture to medium saucepan, stirring constantly. Cook over medium heat until small bubbles form around edge and mixture is steamy. DO NOT BOIL. Transfer half and half mixture to large bowl; stir in remaining 1-1/2 cups of heavy whipping cream, vanilla and salt. cover and chill thoroughly, at least 8 hours.
Assembly and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to STIR (speed 1); using a container with spout, pour mixture into freeze bowl. Continue on STIR (speed 1) for 10-15 minutes until desired consistency, adding milk chocolate (kisses) during last 1-2 minutes of freeze time. Immediately transfer ice cream to serving dishes or freeze in an airtight container.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
In a small bowl combine sugar and cocoa powder and set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer and turn to speed 2 and gradually add sugar mixture; mix about 30 seconds or until well blended and slightly thickened. Continuing on speed 2 gradually add chocolate mixture and half and half; mix until well blended.
Return half and half mixture to medium saucepan, stirring constantly. Cook over medium heat until small bubbles form around edge and mixture is steamy. DO NOT BOIL. Transfer half and half mixture to large bowl; stir in remaining 1-1/2 cups of heavy whipping cream, vanilla and salt. cover and chill thoroughly, at least 8 hours.
Assembly and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to STIR (speed 1); using a container with spout, pour mixture into freeze bowl. Continue on STIR (speed 1) for 10-15 minutes until desired consistency, adding milk chocolate (kisses) during last 1-2 minutes of freeze time. Immediately transfer ice cream to serving dishes or freeze in an airtight container.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 10.8 g
- Cholesterol: 122.1 mg
- Sodium: 65.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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