Rocky Road Ice Cream -

Rocky Road Ice Cream

Ingredients

115 g/ 4 oz plain chocolate, chopped into small pieces
150 ml/ ¼ pint/ ⅔ cup milk
300 ml/ ½ pint/ 1¼ cups double cream
115 g/ 4 oz/ 2 cups marshmallows, chopped
115 g/ 4 oz/ ½ cup glace cherries, chopped
50 g/ 2 oz/ ½ cup crumbled shortbread biscuits
30 ml/ 2 tablespoons chopped walnuts

Details

Serves: 6

Method

1. Melt the chocolate in the milk in a saucepan over a gentle heat, stirring from time to time. Pour into a bowl and leave to cool completely.

2. Whip the cream in a separate bowl until it just holds its shape. Beat in the chocolate mixture, a little at a time, until the mixture is smooth and creamy.

3. Tip the mixture into an ice-cream maker and, following the manufacturer's instructions, churn until almost frozen. Alternatively, pour into a container suitable for use in the freezer, freeze until ice crystals form around the edges, then whisk with a strong hand whisk or handheld electric mixer until smooth.

4. Stir the marshmallows, glace cherries, crushed biscuits and nuts into the iced mixture, then return to the freezer container and freeze until firm.

5. Allow the ice cream to soften at room temperature for 15-20 minutes before serving in scoops. Add a wafer and chocolate sauce to each portion, if desired.

Related food category:

• Ice Cream