Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts
- 1/2 cup chopped dark chocolate
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together egg yolks. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
5. Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
6. During the last 5 minutes of churning, add in mini marshmallows, chopped walnuts, and chopped dark chocolate.
7. Transfer the churned custard to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat cream mixture to 170°F
- Freeze custard until firm
Serving size:
- Makes about 1 quart of frozen custard
- Serving size: 1/2 cup
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 28g
- Protein: 5g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter custard.
- Use any type of nuts or chocolate chips you prefer.
Variations:
- Swap out the rocky road mix-ins for your favorite ice cream toppings.
- Add in a swirl of caramel or fudge sauce during the last few minutes of churning.
Tips and Tricks:
- Make sure the custard is completely chilled before churning to ensure a smooth texture.
- Don't overmix the mix-ins or they will break down and become mushy.
- Freeze the container you plan to store the custard in before transferring the churned custard to prevent ice crystals from forming.
Storage Instructions:
- Store the frozen custard in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating Instructions:
- Let the frozen custard sit at room temperature for a few minutes to soften before serving.
Presentation Ideas:
- Scoop the frozen custard into bowls or cones and top with additional marshmallows, nuts, and chocolate chips.
Garnishes:
- Chopped nuts, chocolate chips, or whipped cream.
Pairings:
- Serve with a warm brownie or chocolate cake.
Suggested Side Dishes:
- Fresh fruit or a fruit salad.
Troubleshooting Advice:
- If the custard is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning to help prevent ice crystals from forming.
Food Safety Advice:
- Make sure to cook the custard to 170°F to ensure the eggs are cooked through and safe to eat.
Food History:
- Frozen custard originated in Coney Island, New York in the early 1900s.
Flavor Profiles:
- Creamy, chocolatey, nutty, and marshmallowy.
Serving Suggestions:
- Serve as a dessert after a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A