So, apparently it's National Rocky Road Day—or at least that's what the blogosphere claims. I'm not sure who comes up with these holidays and if there's any legitimacy to them, but apparently there's also a National Maple Syrup Day and National Escargot Day (for which I promise not to make an ice cream). Either way, the timing is pure luck because I just so happened to create this twist on the classic rocky road. It tastes like one of those ridiculous $8 Frappuccinos from Starbucks, except it's actually good. It's also a huge crowd pleaser. I brought it to a party over the weekend, and it was polished off within 15 minutes.
Chopped.
Mmmm marshmallows.
Mix it all together and stick it in the fridge while you prepare the ice cream.
Beautiful, perfect coffee beans.
Steep the beans in milk. I also added some espresso later.
Fresh from the ice cream maker.
Stir in the goodies. Drool.
Recipe:
1 chopped dark chocolate bar
1 cup chopped walnuts
1 cup mini marshmallows
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
1/2 cup whole coffee beans
1/2 cup strong coffee/espresso
5 egg yolks
Chop one chocolate bar into small bits and combine in a bowl with chopped walnuts and marshmallows. Set aside in the fridge. Combine milk, cream, sugar, and coffee beans in a pot over medium heat. When the sugar has dissolved and liquid is hot, but not yet at boiling temperature, turn off the heat and place a lid over the pot. Let the coffee beans steep for about an hour. Add in coffee. (I made my coffee in one of these Italian stovetop percolators
—they are amazing.) Pour the milk mixture through a strainer into a separate bowl to remove the beans, then return it the pot. In a separate bowl, whip egg yolks. Bring the milk to almost a simmer, then add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Chill using an ice bath or refrigeration. When cold, add custard into ice maker and churn. When the ice cream reaches a thick consistency, stir in the chocolate, walnut and marshmallow mix by hand.
—they are amazing.) Pour the milk mixture through a strainer into a separate bowl to remove the beans, then return it the pot. In a separate bowl, whip egg yolks. Bring the milk to almost a simmer, then add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Chill using an ice bath or refrigeration. When cold, add custard into ice maker and churn. When the ice cream reaches a thick consistency, stir in the chocolate, walnut and marshmallow mix by hand. 
Your pictures are gorgeous! I swear I'm going to frame some of them and hang them in my kitchen :) I think you need a new section of the blog where you tell us where you get all these adorable plates/glasses/cups that you put the ice cream in!
ReplyDeleteAwww thanks! This glass is part of a set the my roommate has. I've also been buying some neat bowls at this random store in Chinatown for $2-$4.
ReplyDeleteHow about an ice cream for National Grilled Cheese Month? An unusual challenge, but you have until next March rolls around :)
ReplyDeleteThis was delicious! Traditional rocky road with a tasty coffee twist. I highly recommend it.
ReplyDeleteWow great recepies and blog, so lovely!
ReplyDeleteI tried this recipe today with a small twist. Here in India, we make what is known as filter coffee.
ReplyDeleteTried this recipe substituting espresso with that. And the result is a glorius awesomeness
I recently began my ice cream making journey and I love your blog. Would love to see it being updated more often.