This recipe originally came from a yummy, creamy chocolate ice cream that I made a couple of years ago. Since then, I’ve always wanted to add pecans and marshmallows to turn it into rocky road ice cream. The creamy chocolate ice cream pairs well with the crunch of the pecans and the sweet, gooeyness of the marshmallow swirl. Enjoy!
- 8 egg yolks
- 1 1/4 cup granulated sugar
- 1 cup heavy cream
- 3 cups half and half
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans (unsalted, baking pecans)
- 1/2 jar (3.5oz) marshmallow fluff
- In a medium bowl, whisk the egg yolks until they lighten in color. Whisk in sugar and set aside.
- In a medium saucepan, combine the heavy cream, half and half, salt and cocoa powder. Whisking constantly, bring to a simmer over medium heat.
- Remove from heat. Whisking constantly, slowly pour 1/2 cup milk mixture into the egg yolk mixture. Continue whisking and adding milk mixture until you have added 1/3 of the mixture.
- Pour the egg mixture back into the saucepan with the rest of the milk mixture. Place back on medium-low heat. Stir constantly and cook until thickened and coats the back of a spoon.
- Remove from heat and add the vanilla. Place in a shallow container and put plastic wrap directly on the mixture to prevent it from forming a skin. Chill for at least 4 hours.
- Churn the ice cream according to the instructions on your ice cream maker. Once the ice cream is churned, place it in a clean loaf pan. Thoroughly mix in chopped nuts. Gently swirl in marshmallow fluff, do not fully mix into the ice cream. Cover with plastic wrap.
- Chill an additional 2 to 4 hours. Serve.
You will want to keep the ice cream base mixture around 170°F to prevent it from curdling or getting little bits of cooked egg in it.
If you want, you can use walnuts or slivered almonds instead of pecans. The nuts can also be toasted for additional flavor.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 250mgSodium: 138mgCarbohydrates: 41gFiber: 2gSugar: 36gProtein: 8g
Nutrition information is an estimate only.
Having Ice Cream Troubles?
If you have issues with your ice cream, such as gritty texture, ice cream isn’t freezing, etc. I recommend checking out my article on 5 common mistakes made with homemade ice cream and how to fix them.
Homemade Ice Cream Storage
Strawberry ice cream is best if you eat it within a couple of days after making it. The longer ice cream is stored, the more crystallized it will become. Store in an airtight container in the freezer with plastic wrap pressed into the top. You can keep your homemade ice cream for up to 1 month.
If you’ve made this recipe, let me know how it went! I’d love to hear from you in the comments. Happy baking!