Thursday, 22 January 2009

Rocky Road Ice Cream

100g pecan nuts
100g dark chocolate
100g mini marshmallows
100g milk chocolate
3 egg yolks
50g caster sugar
150ml milk
450ml single cream

Preheat the oven to 190C/375F/Gas 5.
Lightly toast the pecans in the oven for 10-12 minutes. Remove from the heat, leave to cool, then chop roughly. Roughly chop the dark chocolate and place in a bowl set over a pan of barely simmering water, ensuring that the bowl is not touching the water. Stir until the chocolate has melted then remove from the heat and pour the chocolate on to a lightly greased baking tray and leave to cool and harden. Once cool break into bite size chunks and mix with the nuts and marshmallows.

Whisk the egg yolks and sugar in a mixing bowl until pale and mousse-like. In a saucepan gently heat the milk and cream until almost boiling then pour in a steady stream over the sugar and yolks, whisking as you do so. Return the mixture to the pan and cook, stirring all the time until the mixture thickens. You can check the consistency by dipping a wooden spoon into the mixture then running your finger over the back of the spoon. If your finger leaves a clean trail then the mixture is ready. Remove from the heat and leave to cool fully.
When cold add the nuts, chocolate and marshmallows. Use this mixture to make the ice cream according to your machine instructions.

***
The recipe doesn't mention what is supposed to happen with the milk chocolate so I just broke it into small bite size pieces and hoped for the best. It worked out pretty well all told!
Obviously the marshmallows aren't suitable for veggies, but I like to leave them as part of the recipe. I saw a recipe for marshmallow on TV recently and must try and find it as I'm sure it's possible to make a veggie alternative.
Don't dish up a huge bowl of this because it's really delicious but incredibly rich and you'll feel a little unwell! I had eyes larger than my stomach and was beaten by it!

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