Rocky Road Ice Cream

YUMMY!!!

Preparation Time:  Prep: 15 min. + cooling Process: 20 min./batch + freezing

Ingredients:
3 cups whole milk
3 cups half-and-half cream
9 ounces semisweet chocolate, chopped
2-3/4 cups sugar
3/4 teaspoon salt
6 cups heavy whipping cream
3 cups miniature marshmallows
2-1/4 cups miniature semisweet chocolate chips
1-1/2 cups chopped pecans
6 teaspoons vanilla extract

Directions:
In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 4-1/2 quarts.

Source: Taste Of Home
Servings: 36, I usually cut this recipe in half.