Rocky Road Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard method turned into a dark chocolate base with cocoa and melted chocolate, then loaded with roasted almonds, gelatine-free marshmallows and chocolate chunks after churning.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 484 kcal |
| Protein | 8.3 g |
| Carbohydrate | 36.5 g |
| of which sugars | 28.9 g |
| of which free sugars | 25.1 g |
| Fat | 35.6 g |
| of which saturates | 18.8 g |
| Fibre | 3.5 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 450 ml double cream
- 250 ml whole milk
- 25 g cocoa powder
- 150 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 6 large egg yolks
- 1 tsp vanilla
- 60 g dark chocolate (60-70% cocoa), chopped
Mix-ins
- 70 g roasted almonds, roughly chopped
- 40 g gelatine-free (vegetarian) mini marshmallows check the label
- 50 g dark chocolate (60-70% cocoa), chopped
- 1
Make the paste. In the heatproof bowl, whisk the yolks, cocoa and half the sugar into a thick paste with no lumps. If it is too stiff to whisk, loosen it with a spoonful of the cream.
- 2
Heat the dairy. Warm the cream, milk and remaining sugar in the saucepan over medium heat until steaming, stirring so the sugar dissolves.
- 3
Temper. Whisk the hot dairy into the cocoa paste a ladle at a time, then pour the lot back into the pan. Diluting the paste gradually keeps the cocoa smooth and the yolks tender.
- 4
Cook. Stir over low heat for 5-8 min, until the custard coats the spatula and the thermometer reads 77-80 °C. The cocoa makes it look thicker than it is, so trust the temperature.
- 5
Melt and flavour. Off the heat, stir in the 60 g chocolate, the vanilla and the salt until glossy. Melted chocolate adds body as well as flavour.
- 6
Chill. Sieve into a bowl set in the iced water, stir until cool and refrigerate for at least 4 h.
- 7
Churn and fold. Churn until thick like soft serve, then scrape into a cold bowl and fold in the almonds, marshmallows and chopped chocolate with the spatula. Folding by hand stops the machine breaking up the mix-ins.
- 8
Freeze. Transfer to the container and freeze for at least 4 h, until firm enough to scoop.
Storage
Freeze, covered, for up to 2 weeks; the marshmallows stay soft for the first week and slowly firm after that.
