Red Meat Allergy Friendly Gluten Free Rocky Road Ice Cream
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Learn more āIngredients
8 servings
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- Ā¾ cup granulated sugar
- Ā½ cup unsweetened cocoa powder
- 4 large pasteurized egg yolks
- 2 oz dark chocolate, finely chopped
- 1 tsp pure vanilla extract
- Ā¼ tsp fine salt
For the mix-ins
- 1 cup mini marshmallows
Chef's tipStandard marshmallows can be cut down; minis melt faster when quick melting matters. - Ā¾ cup walnuts, roughly chopped
- Ā¾ cup dark chocolate, roughly chopped into chunks
Instructions
- 1
Whisk the cocoa powder and sugar together in a medium saucepan. Add the whole milk and whisk until the cocoa is fully dissolved and no lumps remain. Place over medium heat and warm, stirring occasionally, until the mixture is steaming and the sugar has dissolved, about 4 minutes ā do not boil.
- 2
Whisk the pasteurized egg yolks in a large mixing bowl until smooth. Slowly pour about half of the warm cocoa mixture into the yolks in a thin stream, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cocoa mixture.
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