Rocky Road Ice Cream
Chocolate ice cream with chocolate covered almonds and marshmallows.
Ingredients
g
Scaled from the original 955 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 400 | 41.87 |
| Cream | 250 | 26.17 |
| Sucrose | 100 | 10.47 |
| Dextrose | 55.0 | 5.76 |
| Chocolate 70% | 120 | 12.56 |
| Cocoa powder 21% | 20.0 | 2.09 |
| Lecithin | 3.0 | 0.31 |
| CMC | 0.80 | 0.08 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
| Salt | 1.0 | 0.10 |
| Vanilla extract | 5.0 | 0.52 |
| Mix weight | 955 g | 100 |
Method
- I make this using a high speed blender and no cooking.
- More and more I like this method when possible, sometimes though you need/should cook the base! Anyway this is how I make it. You can of course cook the base using your preferred method.
- Add all the dry ingredients to a bowl and mix well. Important!
- Add the milk and the chocolate to a blender.
- Run on max speed until the chocolate is fully blended and emulsified for approx two minutes.
- Lower the speed and add the dry ingredients and the cream.
- Run at medium speed for one minute.
- Rest in the fridge for 2-4 hours to chill the base. (It will be a little warm after blending).
- Chop the almonds.
- Run in ice cream machine.
- Layer ice cream, almonds and marshmallow fluff in a container.
- Freeze.
