Oh, sweet nostalgia. Growing up, Rocky Road Ice Cream was my absolute favorite. Today, while I was looking at the marshmallows still left from my first Tuesdays with Dorie and thinking about how to use them up I decided to make some ice cream.
Here’s the thing. I’ve made ice cream with the machine I “had” to have only 3 or 4 times in the past four years… and two of those times are in the past month. I think I just used to be a lot more intimidated about making custard than I am now. Anyway, I went to my copy of BFMHTY… book and decided to check out her ice cream recipes. I figured this would probably be safe, since it would be difficult to choose ice cream for Tuesdays with Dorie since it is a given that not everyone has an ice cream machine.
While I was making this, I realized that I’ve only made vanilla ice cream before and with no mix-ins. Well, now the top is blown off folks, because there is no going back. Oh, I’ll still make vanilla, but now the sky’s the limit! Oh, yeah. Homemade ice cream rocks! This recipe ended up being the perfect one to make because I already had all the ingredients on hand and needed to get them used up. It kind of reminded me of a cold version of Stone Soup, so I guess for me, at least today, that is why it’s called Rocky Road (and seriously, does anyone know why it is called that or who came up with it?!). So, here is another great way to use homemade marshmallows with another great Dorie recipe.
Before we get to the ice cream, one last reminder that you still have a few days to send in your entry for Blogging for Babies. I also updated a few days ago that there are some prizes up for grabs, so send in your entry (or entries) and get in on the fun. The deadline for entries is April 21st (Monday) and I’ll post the round-up next week so everyone can check it out and vote for their favorites!
Stone Soup (aka Rocky Road) Ice Cream
(Adapted with the Chocolate Ganache Ice Cream Recipe from Baking: From My Home to Yours)
Notes from Dorie: I go for dark, dark bittersweet chocolate in this ice cream, but it is good made with semisweet as well. (You could even use milk chocolate, but the flavor will be very mild.) It’s also good with chocolate chunks, rum raisins (page 92) or both, tossed in at the last minute of churning.
6 ounces bittersweet chocolate, finely chopped (I actually used Ghiradelli Semi-Sweet Chocolate Chips – mainly just because I had them on hand)
1 1/2 cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
1/2 cup small diced marshmallow pieces (I cut my marshmallows with a clean, sharp pair of kitchen shears into pieces about the size of mini marshmallows)
1/2 cup toasted almond slivers
Put the chocolate in a 2-quart liquid measuring cup or large heatproof bowl. Bring 3/4 cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then, using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
Bring the milk and remaining 3/4 cup cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid – this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reah at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
I also poured the custard into another bowl at this point through a strainer to make sure it was nice and smooth. Dorie doesn’t suggest this step, but I did it just in case and there was a little bit of a skin from boiling the cream, so, totally up to you.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. At this point, in the last couple of minutes of churning is when you would add the nuts and marshmallow pieces. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.