Rocky Road Ice Cream
A creamy and indulgent ice cream combining chocolate, marshmallows, and nuts with a fun twist of raspberry candies.
Equipment
- Saucepan
- Electric Mixer
- Ice Cream Maker
- Double Boiler
Ingredients
- 4 large egg yolks
- ¼ cup white sugar (55 grams)
- 1 cup full cream milk (250 ml)
- 2 cups thickened cream (500 ml)
- 1 cup milk chocolate melts (175 grams)
- 1 flat tsp. glucose syrup (optional, 7.5 grams)
- 2 cups mini marshmallows (100 grams)
- 1 cup natural or roasted almonds
- 1 cup soft raspberry candies (optional, 190 grams)
Instructions
- Warm the milk in a saucepan over low to medium heat. Separate egg yolks from whites and set aside whites for another use.
- Use an electric mixer to beat the egg yolks and sugar until light and creamy.
- Slowly add warm milk to the egg mixture, stirring well after each addition. Transfer to a double boiler and mix in the cream.
- Melt chocolate in the microwave in short bursts, then whisk into the custard. Add glucose syrup if using.
- Cook the mixture over the double boiler until thick enough to coat the back of a spoon. Remove from heat and cool slightly.
- Chill the mixture in the fridge for at least four hours, preferably overnight.
- Toast almonds in a dry pan over medium-high heat until browned, then chop roughly.
- Prepare your ice cream maker and churn the cold custard until it reaches a soft-serve consistency.
- Layer the mix-ins in a storage container: start with almonds, marshmallows, and raspberry candies, then add half the churned ice cream. Repeat layers and finish with remaining mix-ins.
- Freeze the layered ice cream for at least four hours until firm.
- Scoop and serve your delicious Rocky Road Ice Cream.
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Notes
Store in an airtight container in the freezer for up to two weeks.