ROCKY ROAD ICE CREAM
I never used to be the biggest fan of chocolate ice cream. However, I've more recently found myself falling victim to the chocolate ice cream brigade, especially when it's a rich chocolate base, packed with biscuits, marshmallow and chocolate chips!
INGREDIENTS
Makes 1 pint (568ml)
For the ice cream
165ml whole milk
165ml double cream
15g cocoa powder
1/2tsp instant espresso powder
4 egg yolks
80g caster sugar
1/2tsp vanilla extract
50g chocolate chips
1/4tsp salt
For the mix-ins
15g digestive biscuits, lightly crushed
15g chocolate chips
10g mini marshmallows
METHOD
1
Place the chocolate chips and salt in a medium-large bowl. Set a sieve on top of this bowl and set aside (all will become clear soon).
2
Add the whole milk, double cream, cocoa powder and instant espresso to a large saucepan. Give everything a stir (don't worry if the cocoa is a bit lumpy), then set over low heat, and bring to a simmer. You want bubbles to begin to form at the edges of the pan, and for the mixture to be steaming, but not boiling. Once you hit this stage, remove from the heat.
3
In a large bowl, whisk the eggs and sugar together until pale, creamy and increased in volume. This shouldn't take long - what you want is for the mixture to form ribbons which sit upon the surface for a moment before sinking back into itself.
4
Take about 1/2 cup (120ml; though no need to be exact) of the milk mixture, and slowly stream into the egg yolk mixture, stirring constantly. This is to temper your eggs so they don't scramble when you add them to the milk. Add this mixture back to the hot milk mixture in the saucepan, and place back on the heat (medium-low). and cook gently, stirring constantly, until thickened. You want the mixture to coat the back of the spoon. This means when you draw your finger across the back of the spoon, the line should stay.
5
Pour this mixture into the sieve set over the bowl of chocolate chips. Passing the mixture through the sieve ensures no lumps enter the ice cream. The heat from the custard will help the chocolate to melt and dissolve the salt. Allow to sit for a minute, then stir together until all the chocolate has melted. Pour this mixture into the Ninja Creami tub. As it's usually still quite warm at this stage, I cover the base with clingfilm (ensure the clingfilm is directly in contact with the top of the custard so it doesn't form a skin). Allow to cool for about half an hour or so, then place in the freezer for 24 hours.
6
After 24 hours in the freezer, place the tub into the Ninja Creami insert, and prepare into an ice cream using the Gelato setting. Then, form a well in the centre and fill with the marshmallows, biscuit pieces and chocolate chips. Smooth the top, return to the insert and press "Mix-ins". Serve immediately, or return to the freezer to enjoy later.
Serving Suggestion
This rich ice cream needs nothing more than serving in a bowl with a wafer, or in an ice cream cone.
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