Toasted Almond And Marshmallow Chocolate Ice Cream Recipes

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS

Steps:

• Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
• Mix sugar and milk powder together in a small bowl.
• Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
• Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
• Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
• Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
• Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
• Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
• While almonds are cooling, spread marshmallows out on the second baking sheet.
• Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
• Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

CHOCOLATE ALMOND ICE CREAM

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175°; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving.

TOASTED MARSHMALLOW ICE CREAM

Steps:

• Broiler method marshmallow toasting:.
• Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicon mat, spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Once they start to toast, remove the pan and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element.
• Torch method marshmallow toasting:.
• Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (recommended). Light the torch and begin toasting the marshmallows. Should the marshmallows catch fire, blow them out. Be careful not to blow on the torch and mindful that you're holding something that could burn down your house. You'll need to rotate the marshmallows to toast each side, being careful as the marshmallows become extremely hot.
• Making the ice cream base:.
• Transfer the toasted marshmallows to a blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly. bringing the milk up to a light simmer (it should be steaming, but not boiling). While the milk warms, put the egg yolks, sugar and salt into a bowl and whisk together vigorously until the mixture is pale yellow.
• Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stirring. Once the milk and eggs are well mixed, add a litte more hot milk and mix again. This step tempers the eggs so that you don't end up with scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stiring gently, but constantly. Allow the mixture to heat back up to steaming, making sure that the mixture doesn't boil. The mixture should thicken up to about the consistency of heavy cream. Remove from heat and stir vigoursly for about 3 minutes to cool slightly and then pour into the blender with the marshmallows.
• Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover then refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to throughly blend everything together. Churn according to the maker's instructions and allowing the ice cream to ripen (hard freeze) in the freezer for at least two hours.