There were almost always two flavors of ice cream in my parent’s freezer growing up – butter pecan and rocky road. Neither one of these are in my top 10 and butter pecan was reserved for those times of desperation when I needed a sweet treat and that was the only thing available. The butter pecan was for my dad and the rocky road was for my mom. Since my mom came to visit last weekend, I thought it would be appropriate to make her one of her favorite treats.
Ice cream was perfect because it was HOT here in New York. The spring has been so cold, rainy, and generally just a crappy experience, it was some high time for hot spell. But like all good things, too much can be a bad a thing. It’s hot and humid, summer has roared in with a bang!
Even though I made the ice cream for my mom, we really didn’t eat much together. Between all the filling meals and the trip to Carlo’s Bakery in Hoboken, we were not really hungry for ice cream. A glass of wine, yes, ice cream – not so much. By the way, whether or not you’re a fan of the Cake Boss, the bakery is awesome and we highly recommend the crumb cake, fudge brownies, and cannolis!
She did have a few bites and enjoyed the flavor tremendously; as she should, this ice cream is pretty spectacular! Like almost all homemade versions of store bought favorites, the homemade version is significantly tastier. Fresh ingredients and a lack of preservatives/chemicals really do make things taste a whole lot better.
The ice cream is super creamy and the chocolate base has the right amount of chocolate flavor without taking over the palate. I can’t stress enough how much a little bit of alcohol allows the ice cream to be so much smoother and creamier, it really is a secret weapon. I’m sure you could add plain vodka, but the extra marshmallow flavor adds fantastically to the taste of the ice cream. No worries, you don’t taste the alcohol at all. The bits of nuts and marshmallows provide great crunch and contrast to the silky smooth chocolate ice cream. I wouldn’t pass up this ice cream if it were in my freezer!
One Year Ago – Tiramisu Cupcakes
Rocky Road Ice Cream
Adapted from Annie’s Eats
Yield ~ 1 1/2 quarts
2 cups heavy cream
3 tablespoons cocoa powder
5 ounces bittersweet chocolate chips
1 cup whole milk
3/4 cup sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
2 tablespoon fluffed marshmallow vodka
1 1/2 cups mini marshmallows
2 handfuls raw almonds, coarsely chopped
- The night before make sure the bowl of your ice cream maker is in the freezer.
- In a medium saucepan whisk together the cocoa powder with 1 cup of heavy cream. Heat until simmering. Remove from the heat and stir in the chocolate chips until melted.
- Whisk in the rest of the heavy cream, milk, sugar, and salt. Return to the heat and bring this mixture to a simmer.
- In a medium bowl whisk the egg yolks together until pale yellow.
- Temper the eggs by adding a small amount of the hot liquid to the egg yolks while whisking. Repeat until the egg yolks are warmed through and then pour the egg yolks into the hot mixture on the stove.
- Whisk and heat until the entire mixture thickens. It will begin bubble and that’s ok.
- Remove from the heat and stir in the vodka and vanilla.
- Strain the mixture through a fine mesh strainer into a medium bowl. Place the bowl in a larger bowl filled with ice and water.
- Stir and cool for about an hour before adding to the ice cream maker.
- Pour the mixture into your ice cream maker and churn according the directions, it took mine about 30 minutes. The ice cream will become light brown and fluffy.
- During the last minute of mixing add the almonds and marshmallows to the ice cream.
- Pour the ice cream into a container and freeze until hard.