My adventures with making ice cream. And eating it, too.

Friday, June 29, 2007

Rocky Road

I made rocky road last night (okay, actually, since I didn't use any marshmallows, I guess I made heavenly hash, but I got a request for rocky road so that's what I made -- even if it doesn't have marshmallows). I started with chocolate ice cream, of course. I used the chocolate chocolate chip recipe from Emily Luchetti's A Passion for Ice Cream. Because I'm still making ice cream for a party, I made a double batch. But, this recipe yielded 6 cups of mix instead of 10 cups, as was the case with the coffee ice cream recipe from that book. The ice cream is smooth and chocolaty.

I had chopped up chocolate and had put the chocolate and some sliced almonds in the freezer so they'd be ready to add. I did better with the timing for the old Krups machine than I did with the coffee chocolate chip but I was still on the late side. Plus, the chocolate chunks were a bit bigger than chips. These combined to make the machine let me know that it was done. I was even later with the new Krups machine and so I had to mix in the chocolate and almonds by hand. This didn't go too badly. I think I might actually prefer it since it doesn't stress the machine at all.

The chocolate ice cream with the chocolate chunks and almonds was good all together. I guess it's a classic for a reason.


Obscure Reference said...

I might actually prefer it since it doesn't stress the machine at all.

Yes, please don't stress any machines. They're liable to rise up against us. Was there no "Marshmallow Fluff" in the house?

ryan said...

I thought about about both Fluff and mini-marshmallows, but I didn't have either one in the house. Fluff might work better and freezing it before adding it to the ice cream might be the best way to work it in.

About Me

I live in Connecticut, which results in a nice assortment of fresh fruits in the summer. I can afford all of this ice cream on a caloric basis because I enjoy long-distance running.