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.
Rocky Road Ice Cream
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…