Rocky Road Ice Cream
(Makes 1 quart)
Ingredients:
2 ounces unsweetened chocolate
1 14-ounce can sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1 1/3 cups tiny marshmellows, halved
Instructions:
In a medium saucepan, melt chocolate over medium-low heat. Gradually stir in the milk till combined. Gradually stir in water. Remove from heat.
Pour half the mixture into a blender container; cover and blend till smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- to 5-quart ice cream freezer according to manufacturer’s directions. Stir in marshmallows before ripening. Ripen 4 hours.
Ripening Tip: To ripen the ice cream, cover the canister with waxed paper, plastic wrap, or foil, and replace the lid. Plug the hole in the lid with a cork. Push the can back down into the ice. Pack additional layers of ice and salt into the freezer to cover the top of the can. Use 1 cup salt to 4 cups of ice (the higher proportion of salt will make the ice cream colder and harder). Cover the freezer with newspaper or a heavy cloth to keep it cold. The ice cream needs to stand for 4 hours to develop flavor and texture.