Hey X'ers and welcome back :) today's blog post is kind of new, I have never done a review on food so here goes. Today I tested out a great Youtubers' Rocky Road Ice Cream.... Laura in the Kitchen!!!! so I was watching her make the ice cream on Youtube and decided to try it out because it looked just so delicious and mouth watering. Below is my attempt to make the ice cream.
Rocky Road Ice Cream Recipe
Ingredients:For the Chocolate Ice Cream Base:
5 Egg Yolks
3/4 cup of Granulated Sugar
2 cups of Whole Milk
1-1/2 cup of Heavy Cream
1/3 cup of Cocoa Powder
5 ounces of Semisweet Chocolate, broken into pieces
1/4 tsp of Salt
1/2 tsp of Instant Espresso Powder
For the Toppings:
1/2 cup of Honey Roasted Peanuts, or any nut you like
1 cup of Mini Marshmallows
1/2 cup of Semisweet Chocolate Chips
The machine i'm using is KRUPS GV2 ice cream maker you can check it out by clicking on the link. For my ice cream maker I had to keep the bowl overnight in the freezer until its frozen so up to 24-Hours is when you get the best results. The next day I prepared the mixture from the video of Laura in the Kitchen and kept the mixture in the fridge for up to 7 hours before I used the machine to mix the mixture and form a nice consistency, once the process of that was almost done I added in some marshmallows and walnuts. In the end I kept it in a sealed container and back in the freezer for about an hour so it completely solidify and creates amazing ice cream scoops and here is the final result!!!
Yummy!!
I just love her recipes she is true to her word and they turn out exactly as she says they would. I love her and her channel if you never checked it out you have to and go buy her book (link below with all the details). She has amazing recipes in her blog and book that I'm hoping to buy soon <3 just lover her. Hope you enjoyed this review and if you would like more posts like this please comment below.
Here is the recipe for the ice cream:
 | Serves about 6 |
| Prep time: 20 mins Cook time: 10 mins | |
| Print Recipe |
Ingredients:For the Chocolate Ice Cream Base:
5 Egg Yolks
3/4 cup of Granulated Sugar
2 cups of Whole Milk
1-1/2 cup of Heavy Cream
1/3 cup of Cocoa Powder
5 ounces of Semisweet Chocolate, broken into pieces
1/4 tsp of Salt
1/2 tsp of Instant Espresso Powder
For the Toppings:
1/2 cup of Honey Roasted Peanuts, or any nut you like
1 cup of Mini Marshmallows
1/2 cup of Semisweet Chocolate Chips
Process,
1) In a large bowl, using a handheld electric whisk, whisk together the eggs and sugar for 3 to 4 minutes or until the mixture turns a thick pale color, set aside.
2) In a medium saucepan, add the milk, cream, instant espresso and cocoa powder, bring a simmer but don’t let it boil.
3) Whisk 1 cup of the hot mixture into the egg and sugar mixture and whisk until smooth.
4) Pour the egg mixture into the saucepan with the remaining milk and egg mixture and cook over low heat for about 5 minutes or until the mixture thickens.
5) Add the broken chocolate pieces to a large bowl and set aside. Strain the mixture through a fine sieve in the large bowl over the chocolate, allow it to sit for a couple minutes. Whisk it all together until the chocolate is melted, cover the bowl with a lid or plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
6) Make sure to put your ice cream machine insert in the freezer overnight.
7) Add the custard in your frozen ice cream machine insert. Turn the ice cream machine on and freeze according to manufacturer’s instructions (mine takes about 35 minutes).
8) When your ice cream has about 5 minutes left in the machine, add the toppings, allow them to get well incorporated. Remove the ice cream from the machine, place it in a container with a tight fitting lid and stick it in the freezer for several hours to freeze and firm completely.
Recipe By: Laura Vitale2) In a medium saucepan, add the milk, cream, instant espresso and cocoa powder, bring a simmer but don’t let it boil.
3) Whisk 1 cup of the hot mixture into the egg and sugar mixture and whisk until smooth.
4) Pour the egg mixture into the saucepan with the remaining milk and egg mixture and cook over low heat for about 5 minutes or until the mixture thickens.
5) Add the broken chocolate pieces to a large bowl and set aside. Strain the mixture through a fine sieve in the large bowl over the chocolate, allow it to sit for a couple minutes. Whisk it all together until the chocolate is melted, cover the bowl with a lid or plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
6) Make sure to put your ice cream machine insert in the freezer overnight.
7) Add the custard in your frozen ice cream machine insert. Turn the ice cream machine on and freeze according to manufacturer’s instructions (mine takes about 35 minutes).
8) When your ice cream has about 5 minutes left in the machine, add the toppings, allow them to get well incorporated. Remove the ice cream from the machine, place it in a container with a tight fitting lid and stick it in the freezer for several hours to freeze and firm completely.
Visit her blog:
http://www.laurainthekitchen.com/recipes/rocky-road-ice-cream/
Youtube:
You can also get Laura in the Kitchen Cook Book at:
iBooks:
Amazon:
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