Rocky Road Ice Cream
1/3 C. cocoa
1 C. sugar
2 C. milk
1 t. vanilla
2 C. heavy cream
dash of salt
1 C. miniature marshmallows
1 oz. square semisweet chocolate
1/2 C. almonds or pecans
In a large saucepan, combine cocoa and sugar. Whisk in milk gradually. Stir over low heat until sugar and cocoa until dissolved. Cool to room temperature.
Add vanilla, salt and heavy cream to cooled mixture.
Grate chocolate. Stir chocolate, marshmallows and nuts into cocoa mixture.
Pour into ice cream maker. Freeze according to manufacturer’s directions. Stir well after freezing to make sure that nuts and marshmallows are evenly distributed.
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