Wednesday, September 16, 2009

Rocky Road Ice Cream

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 Cream

from 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.



One Year Ago- Afghan Cooking-Chabli Kebab with Sallata and Baghlan Rice

15 comments:

Megan said...

Looks amazing!! I really, really want an ice cream maker. Seems so great to just be able to throw in whatever you're currently craving.

Engineer Baker said...

This looks absolutely delicious! It's a recipe I've bookmarked to make for the bf, so I'm glad it turned out so well for you.

Nancy/n.o.e said...

That ice cream looks even better than it sounds. And I'm imagining the taste... I've got a bag of mini-marshmallows, so this recipe might be in my near future. Thanks for reviewing this one! Oh, and I hear you on the egg parts!!

The Blonde Duck said...

That looks so luscious!

Tracey said...

I hear you on the random eggs in the fridge and freezer. I've got a ton of egg whites in my fridge right now just begging to be used before it's too late. Your ice cream looks fantastic! I don't know if I've ever had Rocky Road ice cream in my life so I am going to have to try this.

Eliana said...

Homemade ice cream is such a wonderful treats. And David's book is great. Your ice cream looks absolutely delicious.

Megan said...

I have SO many egg whites in my freezer - and I don't know what to do with them. (besides angel food cake).

My kids love Rocky Road ice cream - sans nuts, of course.

TeaLady said...

YUMMY!!! That looks sooo incredible. Would you like to share. I don't live THAT far away. **SIGH**

cindy said...

Wow, looks yummy! All my favorite flavors combined.

Jacque said...

Oooh, must try this!

It looks wonderful :)

SUGAR B said...

Wow, you are killing me with that ice cream. DROOL.

Katie said...

Wow that looks good. Love the big chunks of nut in it. You've got it so creamy

Pamela said...

Ugh...so yummy! I love DL's chocolate ice cream. So rich and creamy. I can just imagine it with the extra yummy add-ins. Great pics, too!

Christine Medifast said...

I've always wanted an ice cream maker so I could make my own ice cream, but I know if I have one I'll eat endless amounts of it. Your ice cream looks really good. Maybe one day when I break down and buy a maker I'll try it out.

Thanks for sharing,

Christine M.

~~louise~~ said...

Hi Mary Ann,
Oh where oh where have I been? I hope you don't mind but June 2nd is National Rocky Road Ice cream Day and I so need to borrow your link to share. Your ice cream looks absolutely heavenly!

Thank you so much...I'm off to see what's cooking today, "see" ya there!!!