Tuesday, July 5, 2011

Can you guess what I am making?

Here's the first clue.

And here's the second clue.

Really?  Who just said lasagna?  Show your face.  Because this is so NOT lasagna.

So I know most of you do not have an ice cream machine at home, but they are really cool appliances that don't have to cost that much.

I got my Cuisinart 2-quart mixer here for about 60 bucks.

What you will need:
1 1/2 cups of whole milk
1 1/2 cups of heavy cream
6 ounces of of chopped semisweet chocolate, plus an extra 2 ounces chopped to throw in as a topping at the end
4 large egg yolks
1/2 cup of granulated sugar
pinch of salt
1 teaspoon of vanilla
1/4 cup fo chopped walnuts
1/4 cup of mini marshmallows

In a large saucepan, combine the whole milk and 1 cup of the heavy cream together.  Turn on medium heat and cook until small bubbles form around the edge.  Pour the hot milk over the chopped 6 ounces of chocolate and let sit for about 3 minutes to melt.  Whisk together until you have a smooth mix.

In a separate bowl, combine your egg yolks, remaining cream, sugar, and salt.

Now comes the tempering of the egg mixture.  Pour a little bit of the hot chocolate mix into your egg mix and stir.  Slowly add a little more.  You are trying to raise the temperature of the egg mixture slowly.  You don't want to cook the eggs.

Pour the warm egg mixture back into the large saucepan.  Now add the remaining hot chocolate mix stirring constantly.

Turn the heat back onto medium.  You do not want this mix to boil so you have to pay attention.  You are going to let the mix heat back up and start to get thick.  This may take a few minutes so be patient.  You know the mix is thickened to the right consistency when you can cover the back of the spoon and run your finger down and it leaves a clean line.

Once the mix has thickened, you are going to have to strain it through fine mesh.  This makes sure all the little bits and pieces come out so you have a nice smooth ice cream base.

Add in your vanilla at this point and stir.  Place the bowl in an ice bath to help the mix cool down faster.

Once the mix has cooled down to room temperature, place a piece of plastic wrap directly on the ice cream base.  This will help it from forming a skin or crust.

Throw the mix in the fridge anywhere from 3 to 24 hours.  I was impatient so my mix was only in the fridge for about 4 hours.  Add the mix to your ice cream machine according to the instructions and let the magic begin.

Throw the marshmallows, chopped nuts, and other what-nots into the mix about 5 minutes before the mixing is done.  Throw it in the freezer (in an airtight container of course) if you like it a thicker consistency.

Rocky Road Ice Cream - Print Recipe

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