Rocky Road

My twins turned 4 years old today and like a lot of boys their age they’re obsessed with all things construction. So I made them my riff on rocky road ice cream to fit their party theme. I have to say I’m proud of this one.

Ingredients

Ice Cream Base

• 1 batch Salt & Straw ice cream base

• 10 oz marshmallows

• 2 tsp vanilla bean paste

• Pinch of salt

Chocolate Fudge Ripple

• 1 cup sugar

• 1/2 cup Dutch-process cocoa powder

• Pinch of salt

• 1 1/2 cups milk

• 1 tsp vanilla bean paste

• 1/4 cup butter

Buttered Almonds

• 1/2 cup sliced almonds

• 1–2 tbsp butter

Instructions

1. Toast the Marshmallows

Spread marshmallows on a parchment-lined baking sheet and broil on high until deeply golden and blistered. Watch closely, they’ll turn fast. Let cool slightly.

1. Blend the Base

Blend the toasted marshmallows, vanilla bean paste and salt into the Salt & Straw base until smooth.

Chill until cold.

1. Make the Fudge Ripple

In a saucepan over low heat, combine sugar, cocoa powder, and salt.

Whisk in milk until smooth.

Cook, stirring, until thickened and bubbling (about 220°F).

Remove from heat, stir in vanilla and butter until glossy. Cool completely.

1. Toast the Almonds

Melt butter in a skillet over medium heat.

Add sliced almonds and cook until golden and fragrant. Let cool.

1. Churn

Churn the marshmallow base until it reaches soft-serve consistency.

1. Layer

In a freezer-safe container: Lay down a base layer of ice cream, drizzle fudge ripple (I used about half the batch and froze the rest) and sprinkle buttered almonds. Repeat layers until the container is filled.

1. Set

Freeze 4–6 hours until firm.