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 (1/3 cup at a time) 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 cups 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.