Rocky Road Ice Cream

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   In a large bowl, sift together the cocoa powder and sugar, mixing slowly to form a smooth paste, taking care to avoid lumps.
   ▶ ≈0:51
2. 2
   Heat the milk and cream in a saucepan until it nearly boils. Slowly pour the hot liquid into the cocoa mixture while stirring constantly to temper the eggs.
   ▶ ≈2:06
3. 3
   Add the chopped dark chocolate to the egg mixture and cook over low heat, stirring constantly until the custard reaches 180°F and thickens.
   ▶ ≈3:23
4. 4
   Strain the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits, ensuring a silky smooth texture.
   ▶ ≈7:01
5. 5
   Place the custard in an ice bath and stir for about 5 minutes to cool it down and prevent a skin from forming. Alternatively, cover with plastic wrap and refrigerate for 4-5 hours until the mixture reaches 40°F or cooler.
   ▶ ≈8:14
6. 6
   Make sure the ice cream maker's freezer bowl is solid cold from the freezer (no liquid should be heard when shaking it). Pour the chilled custard (at 40-45°F) into the ice cream maker.
   ▶ ≈9:55
7. 7
   Turn on the ice cream maker. If desired, add a small splash of Baileys Irish cream. Let the machine run for about 15-20 minutes.
   ▶ ≈12:15
8. 8
   When the ice cream is partially frozen (after about 10-15 minutes), gradually add the chocolate chips, marshmallows, and chopped nuts in small batches while the machine continues to mix.
   ▶ ≈13:33
9. 9
   Quickly transfer the ice cream to a covered container and place a layer of plastic wrap directly on the surface to prevent crystallization. Freeze for several hours until the ice cream reaches the desired firmness.
   ▶ ≈14:36
10. 10
    To serve, dip the ice cream scoop in hot water and scoop the ice cream into bowls. Top with chopped nuts and marshmallows if desired and enjoy immediately.
    ▶ ≈15:39