Rocky Road Ice Cream
"[Photograph: Robyn Lee] The usual rocky road punched up with hazelnuts and white chocolate. It's a rich, dark, buttery, chunky party in your mouth. Note: Roasting raw nuts yourself yields especially flavorful results. To roast, arrange nuts in a single layer on a sheet pan and bake on the middle rack of an oven set to 350°F. Roast until darker in color and aromatic, about 10 to 12 minutes, shaking the pan occasionally, then cool completely. Cover warm hazelnuts in a kitchen towel for 1 minute, then rub with towel to loosen skins. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz...."
INGREDIENTS
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6 egg yolks
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1/4 cup Dutch process cocoa powder
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3/4 cup sugar
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2 cups heavy cream
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1 cup whole milk
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1 teaspoon vanilla extract
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1/4 teaspoon kosher salt
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2 ounces roasted hazelnuts, chopped (see note above)
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2 ounces roasted almonds, chopped (see note above)
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2 1/2 ounces dark chocolate (60 to 70% cocoa), chopped
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2 1/2 ounces white chocolate, chopped
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1 1/2 ounces mini marshmallows
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