Rocky Road Ice Cream

• 5 whole Eggs, Beaten Well
• 2 cans (12 Oz Each) Evaporated Milk
• 1-1/2 cup Sugar
• 1 cup Cream
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla
• 1 box 3 Oz. Instant Chocolate Pudding Mix
• 3 cups Milk
• 2 cups Mini Marshmallows
• 2 cups Toasted Almonds, Chopped
• Shaved Chocolate, Optional

1. In a large pan, whisk the eggs, evaporated milk, and sugar till well blended.
2. Heat over medium heat till thick and bubbly, stirring constantly.
3. As soon as mixture starts to boil, remove the pan from the heat and place in a sink with ice water. Stir till chilled.
4. Add cream, sweetened condensed milk, vanilla, pudding, and milk and mix till smooth.
5. If the mixture appears to have any lumps, you can strain it in a fine meshed strainer. Chill in refrigerator for several hours or overnight.
6. Add marshmallows. Freeze in an ice cream freezer. Add almonds when ice cream is thick. Ripen in freezer for 2-3 hours.
7. -Makes about a gallon of ice cream. (I do 3 batches in my Cuisinart.)
8. Notes:
9. -If you like your marshmallows more firm, add them with the almonds.

eggs, milk, sugar, cream, milk, vanilla, chocolate pudding mix, milk, marshmallows, chocolate

Taken from tastykitchen.com/recipes/desserts/rocky-road-ice-cream/ (may not work)