I want to apologize for taking so long between posts recently. This week, life has been a bit more inconvenient than normal. Baby Fellow is very ill. As a result, my schedule has been chaotic. Things should be smoothed out soon.
In honor of National Rocky Road Ice Cream Day, I present you with my version of this classic. I did not have time to actually make it, but I know this recipe will work because it is the same ice cream as the Chocolate-Blueberry. The only difference is the add-ins, marshmallows and toasted almonds. Rocky Road does not require changing methods or fancy modern twists. This is a classic flavor that is best left untouched. Below is a copy of the worksheet for this ice cream. While it may appear that the MSNF is a bit low, do not fear. This ice cream base is not icy or lacking in flavor.
Dreyer’s Grand Ice Cream, known to some as Edy’s Grand, was the company that invented Rocky Road. One of the original partners, Joseph Edy, owned a candy shop that made Rocky Road bars. These confections were a combination of chocolate, marshmallows, and toasted almonds. William Dreyer, the other partner in the ice cream company, got the idea to replace the chocolate candy with chocolate ice cream. An American classic was born. This flavor continues to survive the test of time and be one of the most popular flavors in the USA. Some Rocky Road ice creams have chocolate chips in them. The original recipe does not use chips and I adhere to that policy. I would be inclined to add them, but my chocolate is so rich, that their flavor would be lost.
Incidentally, mini marshmallows were invented for Rocky Road ice cream. Prior to that, large marshmallows were cut with scissors into smaller pieces. This is very time consuming and sticky.
Keeping with my philosophy, I did not define the amount of marshmallows and almonds. Add-in quantities are totally within your control.
Rocky Road Ice Cream
2 cups cream
2 cups milk
¾ cup sugar
6 egg yolks
½ tsp vanilla extract
7 oz bittersweet chocolate cut into chunks
1. Combine the cream, milk, and ½ cup of the sugar in a saucepan and heat to a bare simmer stirring occasionally.
2. Combine the egg yolks with the remaining ¼ cup of sugar. Beat until the dry ingredients are fully incorporated and the mixture turns pale yellow.
3. Coarsely chop the chocolate.
4. Once the cream mixture is at ready, remove it from the heat.
5. Temper the eggs by mixing in a small amount of the cream, stir thoroughly, and repeat three times. You should use about 1/3 of a cup of hot cream mixture in total. Then pour the complete egg mixture into the cream pot.
6. Return the pot to the heat and stir constantly until the custard reaches 175 degrees Fahrenheit.
7. Remove the pot from the heat. And add the chocolate. Stir until the contents are completely melted. If you are having problems getting the chocolate to melt, you may return the pot to the heat very briefly.
8. Stir in the vanilla extract
9. Pour the custard through a sieve into a bowl and let cool to room temperature.
10. Cover the bowl and chill overnight.
11. The next day, freeze the custard in your ice cream machine. During the last minute of the freezing process, add the marshmallows and almonds.