Rocky Road Ice Cream

Ingredients

• 6 egg yolks
• 1/4 cup Dutch process cocoa powder
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 ounces roasted hazelnuts, chopped
• 2 ounces roasted almonds, chopped
• 2 1/2 ounces dark chocolate , chopped
• 2 1/2 ounces white chocolate, chopped
• 1 1/2 ounces mini marshmallows

Directions

1. In a large, heavy saucepan whisk together egg yolks and cocoa until very smooth and no lumps remain. Slowly whisk in sugar. If mixture is too dry, whisk in 1 or 2 tablespoons of cream to make a smooth paste.
2. Once the yolk paste is smooth and all the sugar is incorporated, whisk in remaining cream and milk. Put pan over medium heat and cook, whisking frequently, until a custard thickly coats the back of a spoon, but a swiped finger leaves a clean line. Strain into an airtight container, stir in vanilla and salt, and chill in refrigerator overnight.
3. The next day, churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to a container capable of holding 2 quarts or larger, and quickly stir in nuts, chocolates, and marshmallows with a rubber spatula until thoroughly mixed in. Chill in freezer for at least 3 hours before serving.