On medium/low heat, simmer heavy cream, milk, sugar (1/2 cup or 100 grams), cocoa powder and salt in a medium sized pot to 170✯ (76✬).If you would like to learn more about measuring by weight, you can refer to King Arthur’s ingredient weight chart. For your convenience, my recipes are written in grams, with the exception of teaspoons/tablespoons, to ensure your bakes come out perfect every time! I highly recommend purchasing an inexpensive kitchen scale and weighing your ingredients to prevent any inaccuracies. Additionally, there are measuring cups that are specifically designed for liquid and for dry ingredients. Unfortunately, not all measuring cups are created the same, so your one cup will be different from my one cup. Measuring ingredients by weight, rather than by volume, is the most accurate way to bake. I ADORE this ice cream so much and I know you will too! Measuring By Weight I hope you give this amazing recipe a try. Once you know the basics of making ice cream, you can create so many different flavors. I know homemade ice cream may seem like a lot of work, but it’s one of the most rewarding experiences and definitely worth it. Transfer to a container and freeze for at least 6 hours. My ice cream machine takes about 10 minutes to completely churn.ġ3.
Churn and add almonds and marshmallows when ice cream thickens. In fact, you can eat this as is! We basically made chocolate pot de creme!ġ2. After chilling, the mixture with be thick like a pudding.
#Rocky road ice cream with real marshmallows skin
Place plastic wrap directly onto the custard to prevent a skin from forming. Strain the custard into a clean bowl to ensure a smooth mixture.ġ0. Take off the heat and stir in the vanilla.ĩ. Turn the heat back onto medium low and simmer until 170✯ (76✬) again.Ĩ. Combine the tempered yolk/chocolate mixture to the remaining cream/milk mixture in the pot. Slowly add 1/4 cup (56 grams) of the warm cream/milk mixture to the yolk/chocolate mixture and whisk vigorously. Once the cream/milk mixture reaches 170✯ (76✬), turn the heat off. Make sure the chocolate isn’t too hot, we don’t want to scramble the eggs.Ħ. Add the cooled melted chocolate to the yolks and mix to combine. The mixture will thicken and become a pale yellow after about 2 minutes.ĥ. With a hand held mixer, beat yolks and 2 tbsp of sugar on high. Meanwhile, melt your chocolate in the microwave or double boiler and set aside to cool.Ĥ. On medium/low heat, simmer mixture to 170✯ (76✬). Add cream, milk, cocoa powder, sugar and salt to a pot.Ģ.
You can even use roasted peanuts or hazelnuts if you don’t like almonds. Again, this recipe calls for 1/2 cup, but you can add more or use less. The tiny bit of salt rounds out the sweetness.
Now as an adult, I appreciate artisan ice creams more than ever, especially custard style ice creams. Creamy chocolate ice cream, with soft pillowy marshmallows and chunky crunchy almonds. Calling all chocolate lovers!! This homemade Rocky Road Ice Cream is truly the BEST! Rich and decadent chocolate ice cream loaded with mini marshmallows and salted roasted almonds! Swoon…ĭo you remember going to Thrifty’s (known as Rite Aid today) to grab ice cream as a kid? It was the best! One of my favorite flavors growing up was Rocky Road! I just love all the textures.
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