Homemade Rocky Road Ice Cream for Two of the Best Dads I Know

"Anyone can be a father but it takes a REAL MAN to be a DAD."

Some men think that being a father is as simple as contributing to the genetic make up of a child. Little do they know that there's more to being a father, and that is making a total surrender of one's self to be a DAD. Not all fathers are responsible enough to take the "DAD" title. A dad is someone whom we can call a REAL MAN. He is someone who put his entire life to make a difference in a child's life (whether it's his biological child or not).

I feel so blessed that both my father and husband fall into the "REAL MAN" category. Both of them are responsible enough to be the best kind of dad anybody would be proud to have. They may not be a man of fame and fortune but they sure are two of the greatest men in the world for me!  
 
In celebration of Father's Day, I want to pay tribute to my very loving and responsible father, ERNESTO AGUILA FLORES, to the very kind and devoted father of my girls, RYAN MENDOZA DE GUZMAN, and to all the wonderful dads out there for all the sacrifices they make. HAPPY DAD'S DAY! I salute you all! May God continue to bless you and give you the strength to mold your children into intelligent and responsible individuals!

To all the daughters and sons out there who are blessed to have a dad figure in your lives, you should be proud and thankful! Be sure to thank your dad for all the love, care, guidance and support he gave you not just on Father's Day, but everyday!

Today, I bring you this Homemade Rocky Road Ice Cream with both my loving dad and husband in mind. They both love chocolates and nuts so much...so this very chocolatey and nutty ice cream is so perfect for them! Tatay & Ryan, Happy Dad's Day to you both! Please know that I love you and I will always be thankful to God for giving me TWO OF HIS BEST CREATIONS!

If you want to make a special treat for your dads, you should try this! :)

 Ingredients:

• 1 ½ cups heavy whipping cream
• 1 *14oz. can sweetened condensed milk
• ½ cup unsweetened cocoa powder
• ¼ cup hot milk
• ½ cup bitter sweet chocolate chips
• ½ cup miniature marshmallows
• ½ cup roasted cashew, chopped 
• ½ cup roasted almonds, chopped

Procedure:

1. In small bowl or cup, dissolve cocoa powder in ¼ cup hot milk. 

2. In a blender, whip heavy whipping cream, condensed milk and dissolved cocoa until fluffy. Fold in the chocolate chips and marshmallows. Chill the mixture for at least one hour.

3. Pour in your ice cream maker and churn. Mix about 25-30 minutes or according to manufacturer's instructions. Add the chopped almonds and cashew during the last 5 minutes of churning. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.

 * If you don't have an ice cream maker, do not fold the marshmallows and chocolate chips into the milk and cocoa mixture. Pour the mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss chocolate chips, marshmallows, chopped almonds and cashew into the ice cream after last beating.