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.

rocky road 1

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.

rocky road 2

cartoon-strawberry-9The 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…

Mississippi Mud Cake

Oh My.  Chocolate and Marshmallows?  An frosting that tastes like liquid fudge?  This is one rich cake, but it’s so good.

This recipe is from – Fannie Flagg’s Original Whistle Stop Cafe Cookbook.

I did not alter the recipe in any way.

Mississippi Mud Cake

1 1/4 c all purpose flour
2 tsp baking powder
1/2 tsp salt
2 c sugar
3/4 c unsweetened cocoa
5 eggs, separated
1 c water
1 tsp vanilla extract
2 1/2 c mini marshmallows

Preheat oven to 350 degrees.  Sift flour, baking powder and alt together 3 times, set aside.  Combine sugar and cocoa; mix well.  Beat egg yolks in large bowl of electric mixer.  Beat in water, vanilla and sugar mixture at medium speed.  Beat in flour mixture.  Beat egg whites until stiff peaks form; stir on-fourth of chocolate batter gently into whites.  Fold egg whites into remaining batter.  Pour into a greased and floured 13×9 pan and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean.  Remove from oven and sprinkle marshmallows evenly over cake.  Bake 5 minutes longer, or until marshmallows begin to melt.  Cool in pan on a wire rack.  Spread with mud icing.

Mud Icing

1 c butter or margarine, melted
1/3 c unsweetened cocoa
1/2 c evaporated milk
4 c sifted powdered sugar
1 tsp vanilla extract
1/2 c chopped pecans (optional) – I opted out of the pecans this time.

Combine butter and cocoa in a large mixing bowl; stir in evaporated milk.  Gradually beat in sugar and vanilla until smooth.  Stir in pecans.  Pour over cooled Mud Cake.

As I said before, this is one rich cake.  But oh so good.  Somehow I even wound up with a few pieces left after my event last night, maybe I’ll go get a piece…