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Tuesday, July 19, 2011

Rocky Road Ice Cream

Oops, I did it again.

I made another irresistible ice cream that has Ryan and I sitting on our hands until dessert time rolls around each evening and we can grab it out of the freezer. Yes, each evening. This is The Sweets Life, we don't mess around with our dessert. Sometimes we use bowls, sometimes we don't.

Maybe I should lay off the heavy cream and whole milk for awhile, let my ice cream maker gather a little dust in the cabinet.

Then again, that's what Winter is for. It's July. It's hot. We're craving ice cream, the real stuff. We eat fairly healthily, we exercise regularly, and we regularly indulge in real ice cream. I don't see that changing anytime soon. And I'm pretty okay with that!

On another note...remember that wedding I mentioned in my Homemade Cheez-Its post? I have over 400 pictures from the weekend...and though this is a food blog, I can't resist sharing a few of my favorites! It was a perfect day and an amazing celebration...congrats again Kacey & Keith!

One Year Ago: Strawberry Amaretto Shortcakes

Rocky Road Ice Cream
from Brown-Eyed Baker

-2 cups heavy cream
-3 tbsp cocoa powder
-5 oz. bittersweet or semisweet chocolate, chopped (I used semisweet chocolate chips)
-1 cup whole milk
-3/4 cup sugar
-pinch of salt
-5 egg yolks
-1/2 tsp vanilla extract
-1 cup walnuts
-1 cup miniature marshmallows

1. In a medium saucepan over medium heat, warm 1 cup of the cream. Stir in the cocoa, whisking to blend. Bring to a boil, then reduce heat and simmer at a low boil for 30 seconds, whisking constantly. Remove from heat and stir in chopped chocolate, stirring until smooth and melted. Add remaining 1 cup cream. Pour the mixture into a large bowl and set aside.
2. In the same saucepan, warm the milk, sugar, and salt. In a separate medium bowl, whisk together egg yolks. Once milk is warmed, slowly pour mixture into the egg yolks, whisking constantly. Return warmed egg mixture to the saucepan and stir constantly over medium heat.
3. Continue to stir until mixture thickens slightly and coats the spatula (5-7 minutes or 170F). Place a sieve over the bowl with the chocolate and pour the custard through it, stirring to combine. Stir in the vanilla and refrigerate the mixture (covered) until completely chilled (preferably overnight).
4. Churn ice cream according to the manufacturer's instructions. Once finished, fold in marshmallows and walnuts. Freeze in an airtight container until ready to serve (mixture will need to freeze for an additional few hours).