Homemade Rocky-Road Ice Cream

Yeah...Mama got an early birthday present in the name of an Ice Cream maker...
Sooo pretty much the diet (shea what diet) is toast...
I have the 1 1/2 Quart container...and it is SO EASY to make!!!
I used to use the Official Cuinart recipe for Basic Chocolate Ice Cream ...and then added the extra's:

Ingredients

Ingredients

1/2 cup granulated sugar
8 oz or 1 cup your favorite semi-sweet chocolate
1 cups whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract
Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract

1 small bags Pecan Chips or 1 cup chopped nuts
1 cup Marsh-mellow Whip

Instructions:

Place the chocolate and sugars in a blender or food processes until you have crumb like texture. Heat whole milk until it is bubbling around edges (microwave for two minutes or heat in a sauce pan) add to blender with the chocolate sugar mixture and pulse until smooth and combined well. Transfer to a bowel and add to fridge or freezer until well chilled. Add the creme and vanilla and use a hand mixer on low speed or whisk to combine. Chill for another 30 minutes.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before process is over add two bages of Pecan Chips...or one cup. The ice cream will have a soft, creamy texture.
In a two quart glass pan , in three layers add the marshmallow Whip and swirl ( this is messy and not pretty).
Cover with Saran wrap and place in freezer.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
The next day is even better!