Rocky Road Ice Cream

So my ice cream maker is leaking blue freezer fluid.  After 6 uses!  I’m a little upset, but have started the return process.  (ugh)  I’m just hoping this isn’t a sign of things to come.  It’s just a fluke, right??

This recipe is from Williams-Sonoma Ice Cream.

Substitutions made, noted below.

1 1/2 c whole milk – 1 used 2%
1 1/2 c heavy cream
6 oz bittersweet or semisweet chocolate, coarsley chopped
2 oz bittersweet or semisweet chocolate, cut into 1/2 inch chunks – I used chocolate chips
4 large egg yolks
1/2 c sugar
pinch of salt
1 tsp vanilla extract
1/4 c coarsely chopped walnuts – I used almonds
1/4 c mini-marshmallows

In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream.  Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.

Put the coarsely chopped chocolate in a heatproof bowl. Pour the hot milk mixture over the chocolate and let stand until melted, about 3 minutes.  (Set the saucepan aside for later use.)  Whisk until the mixture is smooth.

Meanwhile, in a separate bowl, combine the egg yolks, sugar, salt, and remaining 1/2 cup cream.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture until smooth.  Pour the egg mixture into the reserved saucepan and stir in the remaining milk mixture.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes.  Do not let the custard boil.  Strain through a fine-mesh sieve into a bowl.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.  Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions.  When nearly frozen and the consistency of thick whipped cream, stir in the chocolate chunks, walnuts and marshmallows.  Transfer the ice cream to a freezer safe container.  Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

The good news is this recipe came out creamier than the others I’ve tired!  I froze it in a glass container and pressed parchment paper onto the top.  And it’s WONDERFUL.  Husband has texted me from work “I’m craving Rocky Road…”  Will definitely make this one again, if I get my freezer bowl fixed…

Stuffed Cornbread Pan

Every once in a while, husband and I will go to the mall to walk around and window shop.  A trip to the mall always includes a stop in Williams-Sonoma, just to see what new and amazing things they have (that we usually can’t afford..).  One such trip, we found a ‘Stuffed Cornbread Pan’ on sale and couldn’t pass it up.

The included recipe was for cornbread stuffed with cheese, but I was thinking bigger.  Cornbread stuffed with smoked sausage.  Brownies stuffed with snickers or cookie dough.  Chocolate chip cookies stuffed with caramels or marshmallows.  The possibilities are endless!

I used the pan for the first time the other night.  Cornbread stuffed with smoked sausage, it was so good!  The cornbread recipe was great and could be made and baked in a 9″ square pan.  Here is the original recipe:

Buttermilk Corn Bread Squares w/ Pepper Jack Cheese

12 cubes pepper jack cheese, each 3/4 inch
2 c yellow cornmeal, preferably stone ground
1 c unbleached all-purpose flour
1/4 c sugar
4 tsp backing powder
1 tsp salt
1 1/2 c buttermilk, at room temperature
2 eggs, well beaten, at room temperature
8 tblsp unsalted butter, melted and cooled slightly

Preheat oven to 400 degrees.  Grease the wells of the Stuffed Cornbread Pan

Place a cube of cheese on the spike of each well so that the top of the cheese is flush with the top of the spike.

In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder and salt.  In another bowl, stir together the buttermilk, eggs and butter until just combined.  Stir the buttermilk mixture into the cornmeal mixture until just combined.  Divide the batter evenly among the wells.

Bake until the edges of the corn bread are just turning golden and a toothpick inserted just outside the center of the cornbread come out clean, about 15 minutes.  Let the cornbread stand in the pan for 2 to 3 minutes.  Using a small offset spatula, gently life the cornbread out of the pan.  Serve warm.  Makes 12 cornbread squares.

Just a side note: we did get this pan on sale and I was unable to find it on the Williams-Sonoma website.  I’m thinking its discontinued. 😦