Dark Chocolate Rocky Road Ice Cream With Hazelnuts Recipes

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DARK CHOCOLATE ROCKY ROAD ICE CREAM WITH HAZELNUTS



Dark Chocolate Rocky Road Ice Cream with Hazelnuts image

Rich and creamy dark chocolate ice cream with mini marshmallows and toasted hazelnuts.

Provided by Annalise

Categories     Dessert

Time 4h20m

Number Of Ingredients 11

1 cup whole milk ((237 ml))
2 cups heavy whipping cream ((475 ml))
¼ cup unsweetened cocoa powder ((20 grams))
6 ounces bittersweet chocolate (, chopped or use chips (170 grams))
⅔ cup granulated sugar ((66 grams))
Pinch of salt
1 tablespoon instant espresso (, optional)
5 large egg yolks
1 teaspoon vanilla extract
1 cup mini marshmallows ((43 grams))
½ cup hazelnuts or other nuts (, chopped and toasted (70 grams))

Steps:

  • In a medium saucepan set over medium heat, combine the milk, 1 cup of the cream, cocoa powder, bittersweet chocolate, sugar, salt and espresso (if using). Heat until steaming, stirring frequently until smooth.
  • Meanwhile, whisk the egg yolks together in a large bowl. Very slowly pour the hot chocolate mixture into the egg yolks while whisking constantly until it is all combined. Pour the mixture back into the saucepan and return to medium-high heat. Cook until mixture coats the back of a spoon, while stirring constantly, about 5 minutes.
  • Remove from heat and stir in vanilla and the remaining 1 cup of heavy cream. If desired, pour through a mesh strainer to remove any lumps. Chill completely in the fridge, for at least 2 hours.
  • Freeze in an ice cream machine according to manufacturer's instructions. During the last 5 minutes of freezing, add the mini marshmallows and chopped hazelnuts. Transfer ice cream to a large bowl or plastic container. Cover and place in the freezer for at least 2 hours before serving.

Nutrition Facts : Calories 524 kcal, Sugar 30 g, Sodium 49 mg, Fat 39 g, SaturatedFat 21 g, Carbohydrate 40 g, Fiber 3 g, Protein 7 g, Cholesterol 208 mg, ServingSize 1 serving

CHEF JOHN'S ROCKY ROAD



Chef John's Rocky Road image

I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.

Provided by Chef John

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h

Yield 16

Number Of Ingredients 6

1 ½ cups dark chocolate chips
3 tablespoons unsalted butter, cubed
2 teaspoons maple syrup
1 ½ cups miniature marshmallows
1 ¼ cups lightly salted roasted almonds
¼ cup unsweetened cocoa powder

Steps:

  • Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
  • While mixture melts, line an 8x8-inch baking pan with plastic wrap.
  • Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
  • Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
  • Sift cocoa over the top and cut into 16 squares.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g

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