ROCKY ROAD ICE CREAM

1/4 cup unsweetened cocoa powder
3/4 cup sugar
1 cup milk
1 teaspoon vanilla extract
Dash of salt
1 cup whipping cream
1 ounce semisweet chocolate square
1/2 cup miniature marshmallows
1/4 cup pecans (optional)

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat and refrigerate at least 2 hours.

When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled mixture. Start ice cream maker and pour mixture through hole in lid.

After 15 minutes, add coarsely chopped semisweet chocolate and pecans. Continue to freeze until desired consistency or the unit stops. Stir in marshmallows.

Source: Hamilton Beach