One Year Ago: Campanelle with Tomato, Artichoke and Onion
I bought an ice cream maker last year and have experimented with all types of ice cream. There is really no need for me to ever shell out money for store-bought again. This rocky road ice cream turned out amazing! The wonderful thing about it is you pretty much get instant gratification as there is no cooking involved at all. Once it is finished processing in the ice cream maker, you can eat it soft serve immediately. If you desire a more firm texture, store it in an air-tight container in the freezer overnight.
- 2/3 c white sugar
- 1/4 c unsweetened cocoa powder
- 1/2 c mini marshmallows
- 1/4 c chopped pecans
- 1 3/4 c heavy cream
- 1/4 c milk (I used skim milk)
- 1 1/2 tsp pure vanilla extract
In a large bowl, whisk together the sugar and cocoa powder until well combined. Stir in the marshmallows and pecans. Whisk in the heavy cream, milk and vanilla.
Pour the mixture into your ice cream maker and process according to manufacturer's directions.