Homemade Rocky Road Ice Cream

2 - 14 oz cans sweetened condensed milk

1 c. unsweetened cocoa

4 c. heavy cream

2 c. light cream (half and half)

2 T. vanilla extract

1 c. chopped almonds

2 c. mini marshmallows

In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened - about 5 minutes.  Remove from heat and allow to cool slightly.  Stir heavy cream, light cream and vanilla into the mixture.  Refrigerate until cold.  Pour mixture into a canister and freeze as directed.  Stir in nuts and marshmallows halfway through the freezing process.  (I also add 1 or 2 c. of chocolate chips at the same time)

I've learned to not allow the ice cream to get too done with the marshmallows as it makes them almost  disinegrate.