For this week's 'Best of the Web' feature I thought choosing a recipe for Rocky Road ice cream would be a good call. June is Dairy Month and this is the last weekend you can vote in the Flavor Face Off challenge for Rocky Road ice cream to make it into the next bracket.
I found this recipe on FineCooking.com and modified it just a little. The original recipe by David Lebovitz, includes pecans but I prefer almonds......rocky road is not rocky road without the almonds, in my book.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
1/4 cup Dutch-processed cocoa
1/3 cup mini marshmallows
1/3 cup toasted chopped almonds
1/3 cup bite-size chocolate chunks
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle.
Immediately strain the custard into the cold cream in the ice bath. Stir in the melted chocolate and cocoa powder. Cool the custard to below 70°F by stirring it over the ice bath.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the marshmallows, almonds, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
photo: Scott Phillips
Thank you to all that have voted so far! But I still need your help friends, please click here to vote for Rocky Road ice cream in the Progressive Dairyman Face Off! I am only participating in this contest for fun and to help celebrate June as Dairy Month.With every vote, your name can be entered to win $100 in free ice cream!! Thanks for your support! Voting ends June 14th for the 1st bracket.
If you missed out on what this challenge is all about, click on Face Off Challenge for an explanation!
For your viewing, the road to Rocky Road~
Thank you for taking time out of your busy day to leave a comment, I love to hear from you!. Have a fantastic day!
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I found this recipe on FineCooking.com and modified it just a little. The original recipe by David Lebovitz, includes pecans but I prefer almonds......rocky road is not rocky road without the almonds, in my book.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
1/4 cup Dutch-processed cocoa
1/3 cup mini marshmallows
1/3 cup toasted chopped almonds
1/3 cup bite-size chocolate chunks
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle.
Immediately strain the custard into the cold cream in the ice bath. Stir in the melted chocolate and cocoa powder. Cool the custard to below 70°F by stirring it over the ice bath.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the marshmallows, almonds, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
photo: Scott Phillips
Thank you to all that have voted so far! But I still need your help friends, please click here to vote for Rocky Road ice cream in the Progressive Dairyman Face Off! I am only participating in this contest for fun and to help celebrate June as Dairy Month.With every vote, your name can be entered to win $100 in free ice cream!! Thanks for your support! Voting ends June 14th for the 1st bracket.
If you missed out on what this challenge is all about, click on Face Off Challenge for an explanation!
For your viewing, the road to Rocky Road~
Thank you for taking time out of your busy day to leave a comment, I love to hear from you!. Have a fantastic day!
Tweet
3 comments:
This sounds like an interesting recipe. I modified a chocolate ice cream recipe that came with my ice cream freezer. The recipe called for vanilla flavoring, but since I, too like almonds, I substitute almond extract for half of the vanilla. Once years ago, I made the mistake of taking rocky road ice cream to the annual family reunion. That has been my assignment ever since. One year, the bucket for my freezer sprung a leak and salt water got into the ice cream, so it never set up (and wouldn't have tasted good anyway). Since there was no time to buy a new bucket and make a new batch, we bought Baskin-Robins rocky road. That was considered a barely acceptable substitute.
Lillian Lane
Drooling on my keyboard here...
OH MY! I am slobbering over here...if possible, I'd trade you jam for some of this ice cream!
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