Apparently the original Rocky Road Ice Cream takes it’s name from the Great Depression as the creators of this awesome dessert wanted to cheer people up. Inspired is the only word that springs to mind because this dessert certainly cheers me up on life’s rocky path. The original Rocky Road was made with walnuts and marshmallow. To my version which I call Very Rocky Road I add sultanas and chocolate chips to the mix, for no other reason than I’m greedy, and use toasted almonds rather than walnuts because I always think walnuts go a bit soft in ice cream. As a nut fan I like my nuts with a bit of crunch.
As an ice cream it takes a bit of preparation to get all the ingredients together but it is well worth it. I tend to get the additional ingredients together first and then I am not in a last minute panic. It is very easy to forget about them once you have the ice cream in the ice cream maker. I get my almonds, chocolate chips, sultanas and marshmallow ready in bowls and can then just tip them in to the almost completed chocolate ice cream at the end.
Recipe for Very Rocky Road Ice Cream
- 375ml / 1 1/4 Cup Full Fat Milk
- 225ml Double Cream / 1 1/4 Cups Heavy Cream
- 75g / 1/3 Cup Sugar
- 200g / 7oz Dark Chocolate, try and make sure it is more than 70% cocoa solids
- 4 Large Egg Yolks
- 75g / 1/3 Cup Sultanas
- 50g / 1/2 Cup Almonds
- 30g / 1/2 Cup Marshmallows
Place the almonds on a baking tray and toast on a low heat in the oven for a few minutes until they are brown. Take them out and bash them in to smaller pieces. Put them to one side and cover.
Cut the marshmallows in to very small pieces, no bigger than the size of a pea and put in a bowl to one side.
Take a quarter of the chocolate and bash with a rolling pin until you have small shards, Put these to one side.
Place the remaining three quarters of the chocolate in a bowl over a saucepan of boiling water and heat until it has melted.
Whilst the chocolate is melting place the egg yolks in a bowl and mix in the sugar until you have a creamy paste.
Place the milk and cream in a saucepan and heat over a medium heat until the liquid is almost at boiling point. You will know when it has reached the right temperature as small bubbles will be forming around the edge of the pan. Add the egg yolks, sugar and melted chocolate and stir vigorously. Now heat over a very low heat until the mixture has thickened and coats the back of a wooden spoon.
Leave to cool for three to four hours and then place in your ice cream maker, churning as per your manufacturer’s instructions. With just a couple of minutes to go add the almonds, marshmallow pieces and shards of chocolate.Freeze in your freezer for no longer than one week.
