Rocky Road Ice Cream

In a small saucepan, slowly whisk the cornstarch and into 1 cup of the whole milk, then whisk in the cocoa powder and sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.

Remove from the heat. Stir in the remaining ½ cup milk, heavy cream, salt and vanilla extract.

Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight, until the temperature drops to 40°F.

While the base chills, prepare the toppings. Toast the almonds . To chop the marshmallows, use kitchen shears and dip the shears into hot water before cutting each marshmallow (clean them off by wiping with a towel or paper towel; you can also use mini marshmallows instead).

Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.

Transfer the ice cream to a loaf pan or freezer container. Stir in the toppings with a spatula and mix to combine, saving out a few toppings for sprinkling on the top.

Sprinkle with the remaining toppings. Then freeze in the freezer for at least 2 hours or up to 4 hours. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.