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 the egg yolks with the cocoa until the mixture is completely smooth, with no dry pockets or lumps. Gradually whisk in the sugar. If it feels too stiff to come together, add 1 or 2 tablespoons of the cream and whisk until you have a smooth paste.
2. When the yolk mixture is silky and the sugar has been worked in, whisk in the rest of the cream and the milk. Set the pan over medium heat and cook, whisking often, until the custard is thick enough to cling to a spoon and your finger can draw a clear path through it. Pour the custard through a strainer into an airtight container, then stir in the vanilla and salt. Refrigerate overnight.
3. The following day, freeze the custard in an ice cream maker, following the manufacturer’s directions. Scrape the ice cream into a container that holds 2 quarts or more, then use a rubber spatula to quickly fold in the nuts, chocolates, and marshmallows until they are evenly distributed. Freeze for at least 3 hours before serving.