NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

• Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

  When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

  5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
• Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.

  2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
• Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
• Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
• Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
• Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
• Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

  ¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
• Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
• Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

• Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 

  When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

  4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
• Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.

  2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
• Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
• Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.

  Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use.

  6-8 oz. good quality dark chocolate
• Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
• Drizzle chocolate. During the last few minutes of churning the ice cream, snip off the end of the bag of chocolate and drizzle into the bowl while it’s churning.
• Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. Smooth it evenly to all sides of the container.
• Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Make the pumpkin ice cream mixture.

• NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.
• Heat liquid mixture. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.

  1 ¾ cups whole milk, 2 ¼ cups heavy cream, 1 cup pumpkin (canned puree, not pumpkin pie filling), 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
• Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.

  5 large egg yolks, 1/4 cup granulated sugar
• Temper eggs. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.

  Then pour the contents of the bowl into the saucepan and place it back on the heat. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.

  1 cup brown sugar, pinch of salt
• Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.

  1 Tablespoon vanilla extract
• Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Churn ice cream.

• Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. 
• Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

• ** The key to great ice cream is to properly prepare before churning. Make sure your ice cream attachment (if using the KitchenAid bowl or another) is frozen and the liquid mixture is properly chilled. See blog post for more details!
• Melt the butter and brown sugar. In a medium saucepan over medium heat, add the butter. When melted, add the brown sugar and stir well. Let simmer for a few minutes. Then add 1/4 cup of the heavy cream and bring to a boil. Let the mixture simmer for 3-4 minutes, stirring constantly.

  1/2 cup unsalted butter, 1 cup dark brown sugar, 1/4 cup heavy cream
• Add ingredients. Then add the remaining heavy cream, whole milk, and Bourbon. Heat over medium heat until the liquid mixture reaches 165 degrees on a digital thermometer.

  1 ¾ cups heavy cream, 2 cups whole milk, 2 Tablespoons Bourbon
• Combine eggs and granulated sugar. In a small bowl, combine the egg yolks and granulated sugar. Use a whisk to mix well.

  5 large egg yolks, 1/4 cup granulated sugar
• Temper eggs. Then add some of the hot mixture to the eggs, using a small measuring cup to pour into the eggs, whisking continuously. (We don't want scrambled eggs!) Continue adding about 1.5 cups of the hot mixture to the eggs. Pour the egg mixture back into the pan and whisk well. When the hot mixture reaches 165 degrees, remove the pan from the heat.
• Pour mixture into a bowl. Pour the liquid mixture into a large bowl or an 8-cup measuring cup. Add vanilla and salt – and whisk again.

  1-2 Tablespoons vanilla extract, pinch of kosher salt
• Chill. Place the liquid ice cream mixture into your refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight (but this takes a bit of advance planning).
• Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
• Remove. Use a rubber scraper to spoon the churned ice cream out of the bowl into a freezer-safe container. I occasionally use a loaf pan for ice cream (but that is temporary and for photography purposes).
• Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
• Serve ice cream. Serve butterscotch ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

For the Caramel Sauce:

• **ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE!
• Cook water and sugar. In a small saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved. Turn up the heat, bring the mixture to a boil, and stop stirring. Let the mixture continue to boil until it turns amber in color. This could take several minutes.

  1/4 cup water, 1 cup granulated sugar
• Add remaining ingredients. Remove pan from the heat and slowly (and carefully!) whisk in the (ROOM TEMPERATURE) heavy cream, whisking or stirring the entire time. Then mix the butter into mixture and add the sea salt. Stir well.

  1/2 cup heavy cream, 1/4 cup unsalted butter, 1 teaspoon sea salt

For the ice cream:

• Temper eggs. Whisk egg yolks and 1/2 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/4 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

  4 large egg yolks, 1/2 cup granulated sugar, 1 ½ cups whole milk
• Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the heavy cream and vanilla extract. Whisk well.

  2 ¼ cups heavy cream, 2 Tablespoons vanilla extract
• Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
• Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.  

  You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)
• Add caramel sauce. Transfer half of the churned ice cream to an airtight container or pan (any shallow container works well) and drizzle a few tablespoons of caramel sauce over the ice cream. Then add the remaining ice cream and repeat with additional caramel. Reserve a little bit of caramel for serving.
• Freeze. Transfer churned ice cream to an airtight container (any shallow container works well). Place container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.

• Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.

  1 pound fresh strawberries, ½ cup granulated sugar
• Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Pour puree into a large mixing bowl or 8-cup measuring cup. (This puree equals about 2.5 cups.)
• Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

  When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 3/4 cup of sugar, and heat to 165 degrees.

  4 large egg yolks, 1 cup granulated sugar, 1½ cups whole milk
• Add remaining ingredients. Let cool slightly and then add into the large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

  1½ cups heavy cream, 2 Tablespoons Watkins vanilla, pinch of salt
• Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
• Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
• You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)
• Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
• Serve. Serve the ice cream with some extra fresh strawberries, if desired!

• Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

  When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus remaining 1/2 cup of sugar, and heat to 165 degrees.

  4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
• Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and pinch of salt. Whisk well.

  2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
• Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
• Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks in tact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.

  3/4 – 1 pound Oreo cookies
• Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
• Add crushed Oreos. Spoon the ice cream into a freezer safe container and add the crushed cookies. Stir together.
• Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
• Serve. Serve the ice cream with some extra Oreo cookies, if desired!

• PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
• Brown the butter. Place butter in a pan on the stove over medium heat. Let it melt, and when it starts sizzling, stir with a spatula. Let butter continue to cook while stirring frequently.

  You'll see some brown bits start to form on the bottom of the pan. Let this continue for a minute or so, and then remove the pan from the heat. Let cool for about 20 minutes.

  6 Tablespoons unsalted butter
• Temper the eggs. Combine the egg yolks and 1/4 cup brown sugar in a mixing bowl. Add the whole milk to the saucepan with the slightly cooled butter, and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 

  When the milk/butter mixture is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

  4 large egg yolks, 1 cup brown sugar, 2 cups whole milk
• Combine mixture. In a large measuring bowl, combine the tempered egg mixture, heavy cream, vanilla extract, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

  3 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
• Toast pecans. Use a non-stick skillet over medium heat, and add the chopped pecans. Toast until just browned. You will smell it when they start browning. Be careful to avoid burning! Remove pecans and cool. Then store in the freezer (in a freezer bag) until ready to use.

  1 cup chopped pecans
• Churn. If using a KitchenAid attachment, start the mixer with the attachment so that's turning BEFORE you pour the liquid in. Then carefully pour in the whisked mixture as it's turning. Let it churn for about 25-30 minutes, or until the ice cream starts rising to the top of the bowl and the mixer slows down slightly.
• Add to a container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Stir in the toasted pecans and mix well to combine.
• Freeze the ice cream until ready to serve. You'll want to keep it in the freezer for a couple of hours to firm up.

•  If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
• Prep vanilla beans. Use a sharp knife to slice the beans in half lengthwise while leaving the underside intact. Scrape the seeds out.

  2 whole vanilla beans

Temper the eggs.

• Combine the egg yolks and 1/4 cup of sugar in a mixing bowl and whisk well. Pour the whole milk into a small saucepan, and add the just-scraped vanilla and the pods. Heat over medium heat until it reaches 165 degrees, stirring often. Do not boil.

  When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs. Then pour the contents of the bowl back into the saucepan with the remaining 3/4 cup sugar. Continue whisking and heating until the mixture reaches 165 degrees.

  5 large egg yolks, 1 cup granulated sugar, 1 ¾ cups whole milk, 2 whole vanilla beans
• Remove from the heat, discard the vanilla pods, and let cool. Strain the custard, if desired. (I don't always do this, but you can.) Refrigerate.

Combine all ingredients.

• In a large measuring bowl, combine the cooled tempered egg mixture, heavy cream, and salt. Mix well. Refrigerate the mixture for at least four hours or overnight. The mixture must be VERY COLD.

  2 ¼ cups heavy cream, pinch of salt
• Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

• Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
• Make frozen peanut butter chunks. Freeze 1/2 cup of peanut butter. Remove and slice carefully into small pieces. Freeze again. (This is an optional step. Instead of freezing the small chunks, you can simply add it with the other half of the peanut butter.)

  1/2 cup peanut butter

Temper the eggs:

• Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.

  2 cups whole milk
• In a small mixing bowl, combine the egg yolks and sugar and whisk well.

  5 large egg yolks, 1 cup sugar
• When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
• Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
• Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth. Remove and let cool. Refrigerate

  1/2 cup unsweetened cocoa powder, 1/2 cup peanut butter

Make ice cream:

• Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, sugar, peanut butter, and cocoa powder), the heavy cream, and vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

  2 cups heavy cream, 2 Tablespoons vanilla, 1 teaspoon kosher salt
• Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container
• Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
• Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

• PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
• Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 

  When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 3/4 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

  4 large egg yolks, 1 cup granulated sugar, 1 ¾ cups whole milk
• Combine mixture. In a large measuring bowl, combine the tempered egg mixture, heavy cream, vanilla extract, creme de menthe, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

  2 ½ cups heavy cream, 1 Tablespoon vanilla extract, 1/2 cup creme de menthe
• Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished. 

  You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Pour the ice cream into a freezer safe container, add chocolate chips, and mix well. Freeze for a couple of hours to firm it up.

  4 oz. mini chocolate chips

• Using food processor, pulse Oreo Cookies until crushed, leaving some bigger chunks. Don’t over-pulse. Set aside.
• {IN ADVANCE – Temper the eggs.} Several hours (or overnight), whisk the eggs in a bowl. On your stove top, heat two cups of milk, the sugar, and salt over medium heat. Don't boil! When the mixture is hot, pour a cup or more into the eggs, whisking continually. (You don't want the eggs to cook!) Then pour the egg mixture back into the sauce pan, and heat to about 160 degrees. Place the mixture in the refrigerator to cool completely.
• {WHEN READY} Mix up the ice cream mixture by combining the chilled tempered egg mixture, the remaining two cups of milk, the heavy cream, and vanilla. Whisk vigorously, or until very well com bined.
• Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON’T OVERFILL or ice cream can’t expand, and you will be left with only a sweet cream.
  
• Place canister into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start. As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour.
• When ice cream is done, combine it with the crushed Oreo cookies. Store it in the a large Tupperware container with a lid in the freezer. For best results, freeze for a couple of hours for it to fully set up before serving.