Title: « Rocky Road Ice Cream: A Sweet and Crunchy Treat »

1. Prepare the Chocolate Ice Cream Base
In a medium saucepan, combine the sugar and cocoa powder. Gradually whisk in the milk and cream.
Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot (but not boiling).
Remove from heat and stir in the vanilla extract.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
2. Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, prepare to add the mix-ins.
3. Add the Mix-Ins
Gently fold in the mini marshmallows, chopped nuts, and optional chocolate chips.
Transfer the ice cream to a freezer-safe container.
4. Freeze
Cover the container and freeze for at least 2 hours, or until the ice cream is firm.
Serving Suggestions