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Recipe

Rocky Road Ice Cream

Scott Phillips

Yield: Yields about 1 quart.

This ice cream recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor. Here, mini marshmallows, chopped pecans, and chopped chocolate folded into the ice cream just before freezing recreate a childhood favorite.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Table salt
  • 5 large egg yolks
  • 4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
  • 1/4 cup Dutch-processed cocoa
  • 1/3 cup mini marshmallows
  • 1/3 cup toasted chopped pecans
  • 1/3 cup bite-size chocolate chunks

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 470
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 215
      Sodium (mg): 80
      Carbohydrates (g): 36
      Fiber (g): 2
      Protein (g): 6

Preparation

  • In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
  • Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
  • In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  • Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle.
  • Immediately strain the custard into the cold cream in the ice bath. Stir in the melted chocolate and cocoa powder.  Cool the custard to below 70°F by stirring it over the ice bath.
  • Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
  • Fold the marshmallows, pecans, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

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