There always seems to be an overabundance of one part of the egg in my fridge or freezer.
I either have a bunch of yolks that are hanging out or I have tons of whites that I am not sure what to do with. At the moment I have 14 egg whites in my fridge, some of which I recently took out of the freezer- angel food cake is in my near future, but more about that later.
I don't really know for sure how I decided to make this Rocky Road Ice Cream, but I wanted to try David Lebovitz's chocolate ice cream and some how when I saw the option at the bottom of the page to mix in some mini marshmallows and roasted peanuts or almonds, it just sounded like a fun option.
Rocky Road just makes me feel like a kid.
I had the egg yolks ready, so I mixed up the custard.
This ice cream uses both cocoa powder and melted chocolate to give it a very rich chocolate flavor. I opted to use semi-sweet chocolate, because I didn't want the chocolate flavor to be too dark.
I knew this was going to taste better than store bought ice cream, but I wasn't prepared for how delicious this was. The chocolate flavor was amazing and the bites that had the slighty salty peanuts or the fluffy marshmallows were even better.
My kids went crazy over this one. They couldn't wait to try it and certainly didn't want to wait until it had firmed up in the freezer.
Definite winner here.
Rocky Road Ice Creamfrom The Perfect Scoop by David Lebovitz
Yield: About 1 quart
Prep Time: 25 minutes | Chill Time: 8 hours | Churn Time: 15 minutes
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 egg yolks
½ teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 cup roasted peanuts
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once the ice cream has finished churning, fold in the marshmallows and peanuts.
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