Assemble appliance: Put together your ice cream maker or gather the attachment bowl for your mixer and assemble.Place the bowl holding the ice cream mixture into the ice bath and then put into the fridge for about an hour or until it is completely cooled. Cool the ice cream mixture: Make an ice bath with ice cubes and water.Then strain the egg/milk mixture in and whisk until chocolate is fully incorporated, smooth and thick. Add chocolate: Combine dark chocolate and chocolate liquor in a medium size bowl.It should take about 12 minutes, stirring occasionally and making sure not to bring to a boil. Thicken mixtures: Place the sauce pan back over medium heat and cook until it becomes hot enough and thick enough to coat the back of a spoon.
Then pour the tempered egg mixture back into the sauce pan and whisk.
Combine mixtures: When milk mixture has reached a boil, whisk half of the hot milk mixture into the egg mixture 1/3 cup at a time. 
Whisk until pale yellow color is achieved.
In a medium bowl: As the milk mixture comes to a boil mix together egg yolks and remaining portion of granulated sugar. In a medium sauce pan: Over medium-low heat, combine milk, heavy cream, salt, vanilla, and a portion of granulated sugar and bring to a boil, while stirring occasionally. To prepare for this recipe, you’re going to want to place the attachment bowl for your mixer into the freezer the day before you plan to make the ice cream. Nuts – This recipe calls for walnuts, but almonds would also be a great choice, chopped please!. Marshmallows – You can use mini marshmallow or large chopped marshmallows. Chocolate liquor – Any brand you can find will work. Egg yolks – We need 5 egg yolks – watch out for shells!. Sugar – I’m using white granulated sugar in two separate portions of 1/3 cup. Vanilla extract – Any brand of choice will do. Salt – This helps the temperature of our ice cream get colder. Milk – I used 3.25%, but you can use whatever percentage you like. And yes, it is going to require a solid effort and maybe a little bit of patience – but it is worth it! Ingredient Notes Making ice cream is a labor of love! You’ll need one of these two appliances an attachment to your already existing mixer or an actual ice cream maker. So while keeping the traditional one in mind, I’m going to put just a little bit of my own spin on it! What equipment do I need to make rocky road ice cream? Today there are many variations from the original, but it seems the most favorite by far includes the basics: almonds and marshmallows mixed in chocolate ice cream. It has been said that the rich chocolate, nuts, and marshmallow combination was first invented and named Rocky Road in the late 1920’s during the Great Depression. And not to worry about the two week expiry date, I promise it won’t last that long anyway! What is rocky road ice cream Not only is this rocky road ice cream pretty traditional, it’s also my all time favorite ice cream! Chocolate, crunchy nuts, and gooey marshmallows- can you blame a girl? This ice cream is rich, creamy and has a perfect blend of flavors and textures. Now as excited as I’ve always been about the ice cream truck and the ice cream song – nothing makes me more excited than making my own homemade ice cream! Am I right? You could hear the ice cream song playing from a mile away and sure enough it was only a matter of time before it was coming around the corner and pulling into a parking space on your street. So I’m almost certain at one point or another each and everyone of us got to experience the ice cream truck. 
Craving more chocolate tecipes? Try these:.What equipment do I need to make rocky road ice cream?.
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