Oral Allergy Syndrome Friendly Gluten Free Rocky Road Ice Cream

Total time8 hr 20 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Gluten Free Rocky Road Ice Cream

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Ingredients

8 servings

For the ice cream base

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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½ cup unsweetened cocoa powder
4 large pasteurized egg yolks
2 oz dark chocolate, finely chopped
1 tsp pure vanilla extract
¼ tsp fine salt

For the mix-ins

1 cup mini marshmallows
Chef's tip
Standard marshmallows can be cut down; minis melt faster when quick melting matters.
¾ cup walnuts, roughly chopped
Chef's tip
Use the same amount, keeping the same form - whole, chopped, or toasted.
¾ cup dark chocolate, roughly chopped into chunks

Instructions

1
Whisk the cocoa powder and sugar together in a medium saucepan. Add the whole milk and whisk until the cocoa is fully dissolved and no lumps remain. Place over medium heat and warm, stirring occasionally, until the mixture is steaming and the sugar has dissolved, about 4 minutes — do not boil.
2
Whisk the pasteurized egg yolks in a large mixing bowl until smooth. Slowly pour about half of the warm cocoa mixture into the yolks in a thin stream, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cocoa mixture.

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