Rocky Road Ice Cream

Get your ice cream cones ready…this is a new summer favorite. Cocoa ice cream filled with homemade hibiscus marshmallows, toasted rose-salted almonds, and dark chocolate…this isn’t just your everyday rocky road…it’s fancy pants rocky road and it’s absolutely delicious.Rocky Road Ice Cream with Hibiscus Marshmallows + Rose-Salted AlmondsIngredients:2 cups organic half + half4 tablespoons Dutch-processed cocoa5 organic medium egg yolks1 cup organic milk (I used raw milk)½ cup organic cane sugar3 tablespoons organic maple syrupPinch of rose salt½ cup toasted rose-salted almonds1 cup hibiscus marshmallows cut into ½ inch cubes (you can also use mini marshmallows if you don’t feel like making homemade marshmallows)½ cup organic 70% dark chocolate, choppedDirections:Place half + half, 1 tablespoon maple syrup, and cocoa in a French oven stove-top over medium heat. Stir vigorously to incorporate the cocoa. Once well mixed and hot, remove from heat. Pour mixture into a large heat-proof bowl. Set aside and place a fine mesh sieve over the mixture. Place egg yolks in a medium sized heat-proof bowl. Set aside.Return the French oven back to the stove. Place milk, sugar, maple syrup, and rose salt in the pot over medium heat. Stir constantly. Once the mixture begins to simmer, ladle mixture into the egg yolks, adding a little at a time. Place egg yolk mixture back into the French oven over medium heat. Continue to stir constantly with a wooden spoon. Once mixture begins to thicken and coats the back of the wooden spoon, remove from heat and pour through fine mesh sieve over cocoa mixture. Cover with plastic wrap or move to a container with a lid and place in the fridge for at least an hour to cool.Pour mixture into your ice cream machine as instructed. When the ice cream is ready, fold in marshmallows, almonds, and chocolate. Cover with plastic wrap or wax paper, pressing down on the ice cream, and store in the freezer. Serve atop your favorite ice cream cone.**To make the rose-salted toasted almonds, simply place almonds in a small skillet over medium heat. Sprinkle with rose salt. Toast for about 5 minutes on each side. Allow to cool before adding to ice cream.Recipe + Photography by Cassie Winslow