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National Rocky Road Day is all about eating ice cream...... specifically Rocky Road ice cream.
Want to make your own Rocky Road Ice Cream? Just add nuts (almonds and/or pecans), mini marshmallows, and chunks of semisweet chocolate to your favorite ice cream recipe. Today would be the perfect day to make, and certainly eat, a batch of Rocky Road ice cream.
If you aren't into making ice cream, or just don't have the time, you can buy Rocky Road ice cream at any grocery store. Or, visit your favorite ice cream store for a cone (large today).
(National Rocky Road Day at Holiday Insights)
Where did we get Rocky Road Ice Cream from? Rocky road ice cream is a chocolate flavor, recently ranked tenth in popularity in the United States. Though there are variations on the flavor, it is traditionally composed of chocolateice cream, nuts and marshmallows. The flavor was created in March 1929 by William Dreyer in Oakland, California when he cut up walnuts and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream in a manner that reflected his partner Joseph Edy's chocolate candy creation incorporating walnuts and marshmallow pieces. Later, the walnuts would be replaced by pieces of toasted almond. After the Wall Street Crash of 1929, the company gave the flavor its current name "to give folks something to smile about in the midst of the Great Depression." Alternatively, Fenton's Creamery in Oakland, claims that William Dreyer based his recipe on a Rocky Road-style ice cream flavor invented by his friend, Fentons' George Farren, who blended his own Rocky Road-style candy bar into ice cream; however Dreyer substituted almonds for walnuts.
The original Rocky Road ice cream used chocolate ice cream with no chocolate chip pieces. Today, Rocky Road can be obtained based on vanilla ice cream with chocolate chips, marshmallows and almonds.
Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate in ice cream can for half an hour or more. Freeze and churn according to instructions, adding nuts and marshmallows after about 20 minutes (halfway through the freezing process). Makes enough for a 4 quart ice cream maker.
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