Every summer I have an intense fling with Haagen Daz’s Rocky Road ice cream. How could I not swoon over gooey marshmallows and toasted almonds swirled into semi-sweet chocolate ice cream? Talk about the perfect balance of taste and texture. This year my love affair came to an abrupt end when local markets replaced my beloved with such new Haagen Daz flavors as Honey Salted Caramel Almond and Midnight Cookies and Cream. These don’t hold a candle to my old flame. Without my standby pint in the freezer, waiting for whenever I crave a cool sweet, I’ve resorted to making chilled, no-bake rocky road pies instead. (You thought I was going to say “my own ice cream,” weren’t you? If you’re looking for an iced dessert, try my entries on mulled apple cider ice cream and queso helado.) A Depression era creation from the West Coast, the original rocky road ice cream consisted of walnuts, marshmallows and chocolate ice cream. Almonds later replaced the walnuts but otherwise the today’s recipe contains the same ingredients. Whether …