Rocky Road Ice Cream

Preparation

1. Step 1

   Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.

2. Step 2

   Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)

3. Step 3

   In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.

4. Step 4

   Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.

5. Step 5

   Using a measuring cup, remove about ¾ cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.

6. Step 6

   Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.

7. Step 7

   Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.

8. Step 8

   Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.

9. Step 9

   Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in ¼ cup of the chopped almonds and ¾ cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.