(Note: this recipe is suitable for both ice cream makers and standard freezing)
Many of you will probably know that I have a monthly Degustabox subscription – which means that every month, I have a box of around 10-15 different food and drink products arrive on my doorstep. I’ve been challenged by the Degustabox team to come up with recipes using some of the products that are featured in the box – a challenge that I’d not taken up until now.
One of the brands included in my April box was Dr Oetker – I received two 150g bars of their Fine Cooks’ Chocolate, one milk, one dark. Although it’s designed more for baking and decoration, I decided to do something little different (well, it was a warm week…) and thought I’d turn the bar of dark chocolate into ice cream. I’d never seen Rocky Road Ice Cream before, so I thought it was worth giving a go…and it’s delicious!
Ingredients
200ml full fat milk
200ml double cream
150g caster sugar
2 large egg yolks
100g dark chocolate (we used Dr Oetker Fine Cooks’ Chocolate, which was in April’s Degustabox)
30g chocolate chips (we used white chocolate)
30g mini marshmallows
50g walnuts/pecans, shelled and roughly chopped
Method
1. If you’re using an ice cream maker, prepare it for use.
2. Place the milk, cream and half of the sugar in a large, heavy-based pan. Heat on a low heat, stirring regularly (don’t let it boil!), and when hot, break in the chocolate and continue stirring until it has all melted.
3. In a separate bowl, whisk together the egg yolks and the rest of the caster sugar, until the mixture becomes a smooth paste.
4. Add the egg and sugar mixture to the pan with the chocolate mixture and cook over a low heat, stirring all the time, until you have a thick custard. Once ready, put the mixture into the fridge to cool.
5. Once the custard is cool, it’s time to freeze it…
If using an ice cream maker:
Pour the mixture into your ice cream maker, and follow the manufacturer’s instructions. Around 5-10 minutes before the end of churning, add the chocolate chips, nuts and mini marshmallows. Enjoy straight from the ice cream maker, or freeze for a firmer consistency.
If freezing in the freezer:
Mix in the chocolate chips, nuts and mini marshmallows as soon as you take the custard out of the fridge. Pour the mixture into a container with a lid (make sure it’s freezer-proof!), and put in the freezer. Every hour, for 3 hours, stir the ice cream well to stop ice crystals from forming. After 3 hours, leave to set.
Enjoy!
[…] We’ve not used the milk chocolate yet (I’m thinking peanut butter flapjack squares with a chocolate topping…), but the dark chocolate has already gone, used to make Rocky Road Ice Cream. Yes, I know it’s not baking, but it was far too warm to bake! At 72% cocoa solids, it gave a lovely rich flavour to the ice cream – you can see the recipe here. […]
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