Milk chocolate ice cream + homemade marshmallows + salted almonds + fudge ripple. What could be bad?
I happen to love Rocky Road ice cream. I also happen to love nuts in my sweets. In making this ice cream, I made sure that I incorporated lots of almonds and lots of homemade marshmallows. I also threw in a little of the fudge ripple that I had left over from the Tin Roof Ice Cream I made earlier in the week! Once again, I enlisted The Perfect Scoop to assist me in making this yummy combo.
I used the Milk Chocolate Ice cream recipe from the book and then added my own mix-ins. The recipe called for a little cognac. I left it out and added a touch of vanilla instead. It was delicious!
I am done making ice cream for a while. I have some lemon curd and a chocolate pot de creme on the horizon. Hopefully, it will be just what I need to be done with my egg yolks!
Rocky Road ice cream
8 oz. milk chocolate, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
big pinch of salt
4 egg yolks
2 tsp. cognac
3/4 cup if cocoa nibs or bittersweet chips ( I added both 3/4 cups both almonds and marshmallows).
• combine milk chocolate and cream in large heat proof bowl set over simmering water. Stir until melted then remove bowl from the saucepan. Set it aside with a mesh strainer over it.
• Warm milk, sugar, & salt in medium saucepan. In a separate bowl mix egg yolks. Slowly pour the warm milk (by ladle fulls) into the yolk mixture, to temper the yolks. Whisk constantly. The scrape all the liquid back into the pan.
• Over med heat, stir constantly with a heatproof spatula, scraping the bottom so the yolks don’t curdle. Mix until thickened and coats the back of the spatula. Pour the custard through the strainer into the milk chocolate mixture. If using, add the cognac. Stir until cool.
• Chill mixture in fridge then freeze in your ice cream maker. During the last few minutes of churning, add your goodies!
The Urban Baker / SusanSalzman.com