If you can see my blog, great, disregard this part and skip to the next paragraph.  If you can’t see this, well, I should just stop typing because YOU CAN’T SEE THIS.  But, maybe you have the patience to stick out the incredibly slow loading time.  Thank you!  I’m working on the the blogs issues today.  Hopefully it will be back up to full speed soon.  In the meantime, I have ice cream for you (again).  Because it’s one of my main food groups and because it’s summer and we all need more ice cream on hot summer days.

Rocky road ice cream has always been categorized in my brain as an old man’s flavor.  It’s the ice cream your grandpa orders when you were a kid and he’d take you out for ice cream.  It’s the ice cream you can find stashed in the back of his freezer.  I’m not entirly sure why I think of it this way… But I do.  I don’t even know if my grandpas liked rocky road… so really, I have ZERO idea why this is my view of the classic ice cream flavor.

Given how it’s been categorized in my brain, I’ve never really been into rocky road.  Um, first, I’ma girl.  Second, I only just turned 30, so I don’t really fit the ‘old man’ bill.  HOWEVER (because I’m super open minded), I decided to finally give rocky road a try.  Them old men, they know a good thing when they see it!  This is some goooood stuff!  Well, a good homemade rocky road is good (store-bought?  Meh, not so much).  One with homemade caramel marshmallows, and LOTS of them!  And toasted almonds, all swirled in a rich chocolate custard (which can be used without mix ins, or with whatever other mix ins you want).  See, just the description alone sounds amazing.  And the taste, ya, it IS amazing!



Super Rocky Road

Super Rocky Road


  • 2 cups heavy cream
  • 3 tbsp unsweetened cocoa powder
  • 5 oz. bittersweet or semi-sweet chocolate, chopped
  • 1 cup low fat milk (whole milk would be great too!)
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • 1 1/2 cups caramel marshmallows (chopped into small pieces)
  • 1/2 cup toasted slivered almonds


Warm 1 cup of cream and cocoa powder in a medium saucepan, constantly whisking to thoroughly blend in the cocoa. Bring to a boil and then reduce the heat and gently simmer for 30 seconds, whisking constantly.

Remove from heat and stir in chocolate until smooth. Stir in the remaining cup of cream. Pour mixture into a large bowl. Set mesh strainer on top of that bowl.

Warm the milk, sugar, and salt in the same saucepan (it doesn’t need to be cleaned).

In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Stir mixture constantly over medium heat making sure to scrape the bottom and corners, until the mixture thickens and coats the back of a wooden spoon.

Pour custard through the strainer on top of the bowl with the chocolate, and stir until smooth. Add in the vanilla.

Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. Mix in the marshmallows and almonds during the last minute of churning.

Serves 4-6 people


Chocolate Ice Cream adapted from The Perfect Scoop