Monday, May 5, 2008

I Scream, You Scream...

.. we all scream for ICE CREAM!! Remember the other day when I made the angel food cake and I promised an update of ice cream? Well today is your lucky day, I was able to finish my ice cream and oh my word it is amazing. Although the prep dirtied more dishes than I would care to admit this was so very easy to make. The hardest part of the entire process was waiting for the mixture to cool so I could put it in my ice cream machine and then waiting for it to freeze completely in the freezer. I guess I am just proud that I found a use for most of my egg yolks and only threw away 4 out of the 12. Perhaps next time I should make another half batch of this recipe so I do not have to throw anything away. :)


For a fun twist on regular chocolate ice cream I threw in some mini marshmallows and almonds and called it Rocky Road.
This stuff is seriously sinful and would be just as good without the addition of the vanilla.



Chocolate Ice Cream
Source: Alton Brown via FoodNetwork.com

Ingredients
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Directions
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to

4 hours to allow the ice cream to harden.

13 comments:

Ally said...

Wow, that looks amazing! I love rocky road too. Your picture is making me crave it now!

Jigginjessica said...

Wow! This looks awesome, Amber! I need an ice cream maker!

Ma Baker said...

That sounds sooooo good!

Katie said...

Oh my goodness...YUM! You are right, this is amazing! The rocky road version looks sinfully delicious! :)

jj said...

Looks scrumptious! Always tempted to try my hand at making ice cream, too but keep procrastinating...I think I'm one step closer now!

bethanyjg said...

Oh my gosh, that ice cream looks fantastic!

That Girl said...

Seriously Amber, that looks soooooo good!

annieseats said...

I plan on buying the KA ice cream maker attachment very soon and I can't wait to start making ice cream!! This looks soooo yummy!

bellalately said...

That looks so good, I am so salivating right now! LOL! I have been craving choc. ice cream lately. Thank god there's no heavy cream in the house! LOL!

Carrie said...

I love my some ice cream. I need to try this!

Jackie said...

Mmmmm MMMM! Looks so good. Sure sounds worthwhile to make one's own ice cream. Looks it too, your pics are amazing.

BMX said...

Ice cream is my favorite scream.I am excited about Rocky Road.Thanks for sharing detail.I will try to make this.

Joy said...

Oooh homemade ice cream is too good. I just had a Magnum but it was nothing compared to how that looks. Yum.