Rocky Road Ice Cream
For a truly indulgent ice cream sundae, serve in 4-inch wafer ice-cream cups with fudge topping, miniature chocolate pieces, chopped nuts, whipped cream, and a cherry on top.
Recipe from Better Homes and Gardens
2 ounces unsweetened chocolate
1 14 ounce can (1-1/4 cups) sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1 1/3 cups tiny marshmallows, halved
In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until 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- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
Make Ahead Tip
Prepare ice cream mixture; cover and chill. Freeze ice cream and let ripen.
Per Serving: cal. (kcal) 524, Fat, total (g) 39, chol. (mg) 98, sat. fat (g) 19, carb. (g) 40, fiber (g) 1, pro. (g) 8, vit. A (RE) 319, vit. C (mg) 2, sodium (mg) 91, calcium (mg) 162, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet