Rocky Road Ice CreamPosted: December 11, 2011
As the holidays come around, the thought of giving (and receiving) comes to my mind. This time of year is extra special for me since it’s also my birthday. This year, I got some really cool gifts: a new macro lens (Canon 100 2.8L macro) and a Cuisinart ice cream maker. I decided to utilize both in my post today. The pic below is that of rocky road ice cream, made in my new toy, and taken with new new lens.
Let me start by saying that an ice cream maker is a must-have kitchen appliance. Those days of dinky plastic ice cream makers are gone. This new generation is amazing and takes 25 minutes to create smoother, more flavorful (and most importantly – natural) ice cream than anything you’ll ever find in a grocery store. With this post as an example, the options are limitless.
My cravings for ice cream are spastic. There are times when I can’t get enough, and other times when I can’t stand it. That said, the one thing I’m always into is rocky road (in any form). I’m not even sure how to truly define rocky road other than to call it a chocolate based food (in this case, chocolate ice cream) with nuts, marshmallows and chocolate chip toppings.
For the ice cream in this recipe, I used Alton Brown’s recipe from Food Network, which is amazingly creamy, especially right out of the machine as a soft serve. The toppings add amazing texture to the ice cream and keep you guessing whether you’re biting down on nuts or chocolate chips.
Serving Size (1.5 quarts)
Estimated time: 5 hours (1 hour active, 4 hours wait time)
- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup mini marshmallows
- 1/4 cup chopped almonds
What You’ll Need:
- ice cream machine
- medium pot
- mixing bowl
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine
- Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Once tempered, pour in the remainder.
- Return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Strain the mixture into a container and allow to sit at room temperature for 30 minutes.
- Stir in the vanilla extract.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Place in freezer to expedite the process.
- Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
- Add toppings (nuts, chocolate chips, marshmallows) 5 minutes before the ice cream is done.
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.