07 August 2015

Rocky Road (no churn) Ice Cream

Chocolate ice cream is one of those things that makes me giddy. Like actually giddy. Like little girl, annoying her parents after one too many chocolate ice creams, giddy. 

I know you might think that's weird, or sad, but let me tell you... I'm a girl of very simple (though sometimes intricate and pretentious) taste. And chocolate ice cream is one of those tastes. It's pure, basic simplicity excites me.

Now, I figured that the best chocolate ice cream came from a carton in the freezer at the supermarket. That without an ice cream maker it would just taste like... meh... nothing great! But I was wrong.


So very wrong.

There is nothing easier than making home made chocolate ice cream. If you have all the ingredients in your cupboard, an electric mixer and 15 minutes to kill, then you could have a tub of chocolate ice cream in the freezer and head on off about your day!

First I need you to ask yourself; do you like chocolate, marshmallow, biscuits, chocolate chips? You do, well then this ice cream is for you. If you don't, you need to reevaluate your life decisions to date (joking!). If you don't, make it for some one who does and just watch their face light up like you have just handed them a unicorn.

It is that good. I know it is. And you will too.

The beauty about this recipe is that it can be customised to your liking.  You like more chocolate chips? Put them in. You like nuts? Put them in. You like peanut butter? Put. It. In. You want to make it a triple chocolate, diabetic coma inducing feast of deliciousness... Go ahead! Add in chocolate fudge sauce like your life depends on it.

Just be sure to give it the freezing time it needs. That's the hard part here. But patience young Padawan, patience. It will be worth all the wait.

So very worth it.

Rocky Road Ice Cream
This ice cream melts a little quicker than your traditional churned, custard based ice creams. The air that would normally be circulated in an ice cream machine is created by whipping up the double cream and the custard element is replaced with the condensed milk.  All that you need to take from those last sentences is that it melts, a little quicker, so you have to eat it faster.

(this is your basic chocolate ice cream recipe)
125g dark chocolate
125g milk chocolate
250ml of full fat milk
1 can condensed milk
1 teaspoon vanilla
1 tablespoon coco powder
pinch of salt
500ml of double cream

(add anything else you want)
150g marshmallows
150g crushed biscuits
125g chocolate chips

Break up the chocolate into a heatproof bowl and add the condensed milk.
Heat the full fat milk to just before boiling and pour over the chocolate and condensed milk. Let stand for 5 minutes or so to melt and cool slightly. Then mix through fully,  making sure all the chocolate is melted.

Add in all your extra ingredients and mix through again.

Whip the double cream with the vanilla, so that when you lift out the beater it stands all on it's own.

Fold the chocolate mix in with the whipped cream until fully incorporated and transfer to the tub, tin or whatever you are going to use to freeze it in (Tip: not glass.. don't be a silly goose). I used my 2lb loaf tin and covered it with a bit of cling film, to stop ice particles forming. You could use any tin, plastic box or tub you have.

Pop the ice cream in the freezer for at least 8 hours, but if you can wait, overnight is best. When you do take it out, allow it to sit on the counter for about 5 minutes to soften. It'll make it easier to scoop out.

All ready for the freezer!

Once you're done, revel in it's glory. It's chocolately, creamy, marshmallowey, crunchy glory. Enjoy, savor and join the club where you'll swear that you will never buy store bought ice cream again. 

We are working on our t-shirts.

No comments:

Post a comment

Copyright © Procrastibake | Theme by Neat Design Corner |