Halal rocky road ice cream

8 servings
1 hour
30 min
the chocolate one with the fluffy white clouds


Number of serving: 8
2 cups heavy cream

3 tbsp Dutch process cocoa powder

5 oz. chopped semisweet chocolate

1 cup lowfat milk

Pinch of salt

5 large egg yolks

1 tsp vanilla extract

1 1/2 cups Elyon Mini Marshmallows

1 cup chopped roasted peanuts


  • Warm one cup of cream with the cocoa powder, whisking thoroughly. Bring to a boil then reduce heat to a simmer for 30 seconds while whisking. Remove pot from heat and add chocolate stirring until smooth. Add second cup of cream and pour into a large bowl.
  • Warm lowfat milk, sugar and salt in the same pot. In a separate bowl whisk egg yolks. Pour two tablespoons of milk into eggs to temper while whisking and then slowly add in the rest of the milk. Pour the mixture back into the pot and cook on low heat until the mixture is thick enough to coat the back of a wooden spoon. Pour the custard though a sieve and into the chocolate mixture. Add vanilla and place in the refrigerator for 1-2 hours.
  • Freeze mixture in the ice cream maker according to manufacturer's instructions. Enjoy!


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