This is the last week to submit posts/recipes for Cooking to Combat Cancer. Please check out the original post for details. But, in essence? Create an edible creation that includes something that will help the body fight cancer. In short? Healthy recipes, regardless of course. Meal, snack, drink…it’s all good!
I can’t wait to hear from you!
For right now, though? My ice cream addiction continues…And, this might not be a dish to include with Cooking to Combat Cancer. The sugar,cream…! Oh my…
Rocky Road Ice Cream is one of my favorite ice cream flavors from childhood. Even though wasn’t kept in the house, I remember ordering it whenever I would sneak to Brigham’s Ice Cream (on Trapelo Road in Belmont, Massachusetts). The combination of marshmallows and nuts has always spoken to my core. So, despite my lactose intolerance, my ice cream making obsessed self made rocky road anyway. It was a wonderful way to clean out my baking pantry. Now, I was tempted to add all kinds of random treats as mix-ins (mixed nuts, dried fruits, etc.) but, I decided that my lack of restraint was crossing some kind of line.
Out of all the ice creams I have made, I believe this batch was the creamiest. It was also very sweet. Well, it was sweet to me. Others opinions varied. Knowing it would not be in my hip’s best interest for the ice cream to remain in the house, I brought the cream to my Trainer. Ha! That’s right. Trainer. Jamie is in such ridiculously good shape, and I figure he will burn the calories of anything I pawn off on him in 2.2 seconds. He agreed that the ice cream was sweet, but others he shared it with ranged in their opinions. It makes sense because everyone has their own sweetness threshold. In hindsight, I should have decreased the sugar since I used bittersweet chocolate instead of unsweetened, my original intent.
Rocky Road Ice Cream
2 cups whole milk
10 oz. Scharffen Berger bittersweet chocolate, chopped (or preferred brand)
2 cups sugar
4 cups heavy whipping cream
3 cups miniature marshmallows
6 oz. chocolate bits*
4 oz. chocolate covered espresso beans
1 ½ cups toasted sliced almonds
2 tsp vanilla extract
In a large saucepan, combine milk and sugar. Heat, stirring regularly, until the sugar is dissolved. Add chocolate and stir until melted.
Remove from the heat and immediately place in a bowl of ice water. Stir for 2-3 minutes. Then, allow cool completely, stirring occasionally. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 -60 minutes.
Pour the mixture in an ice-cream maker, about two-thirds full, and freeze according to manufacturer’s instructions. (Refrigerate remaining mixture until ready to freeze). When frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yields about 3 quarts.
*I used 2 bars of Scharffen Berger 41% Cacao Milk Chocolate with Sea Salted Almonds
{ 5 comments… read them below or add one }
Yum!
About CCC, I post my blog & send you the link, yes?
This looks really good. I have never had Rocky Road ice cream before. I know, shameful!
This ice-cream looks incredibly good!
This was one of my fave childhood flavors also!
Miel! That’s right. Check out the original post for details:
http://www.melecotte.com/2011/04/fish_tacos/
Thanks Tamara! You must try it…yummy!
Thanks Maris!!
Kate, I am glad I am not the only one!