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ROCKY ROAD ICE CREAM

THIS RECIPE COMES FROM BETTER HOMES AND GARDENS, JULY, 1997 ISSUE.





List of Ingredients



• 2 OUNCES UNSWEETENED CHOCOLATE
  
• 14 OUNCE CAN SWEETENED CONDENSED MILK
  
• 1 CUP WATER
  
• 2 CUPS WHIPPING CREAM
  
• 1 CUP CHOPPED NUTS
  
• 1 TEASPOON VANILLA
  
• 1 1/3 CUPS TINY MARSHMALLOWS, HALVED
  






Instructions



1. IN A MEDIUM SAUCEPAN, MELT THE CHOCOLATE OVER MEDIUM LOW HEAT. GRADUALLY STIR IN MILK TILL COMBINED. GRADUALLY STIR IN WATER. REMOVE FROM HEAT.
   
2. POUR 1/2 OF THE MIXTURE INTO A BLENDER CONTAINER, COVER AND BLEND TILL SMOOTH. TRANSFER TO A BOWL. REPEAT WITH OTHER 1/2 OF THE MIXTURE. TRANSFER TO BOWL. COVER SURFACE WITH PLASTIC WWRAP AND CHILL THOROUGHLY.
   
3. STIR IN WHIPPING CREAM, NUTS, AND VANILLA.
   
4. POUR INTO A 4 OR 5 QUART ICE CREAM MACHINE AND FREEZE ACCORDING TO MANUFACTURER'S DIRECTIONS. STIR IN MARSHMALLOWS BEFORE RIPENING.
   
5. PLACE IN A CONTAINER AND FREEZE 4 HOURS.
   
6. MAKES ABOUT 1 QUART.