Triple Chocolate Rocky Road Ice Cream

8 egg large yolks
2 cups heavy whipping cream
2 cups half and half
1 cup granulated sugar
4 tsp. pure vanilla extract
3 tbsp. cocoa powder
t tbsp pure vegetable oil
9 Hershey Kisses
2 oz. bittersweet chocolate
1/2 cup shelled, halved pecans
1/2 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.