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Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
540 minutes
Elevate dark chocolate ice cream with caramelized almonds and toasted marshmallows for a gourmet twist on Rocky Road.
Ingredients:
  • 5.5 ounces 72% dark chocolate, chopped
  • 3.5 tablespoons cocoa powder
  • 0.5 teaspoon sea salt
  • 0.5 cup superfine sugar
  • 3 tablespoons nonfat dry milk powder
  • 1.75 cups whole milk
  • 0.75 cup heavy cream
  • 2 tablespoons cold milk
  • 2 teaspoons tapioca starch
  • 0.5 cup sliced almonds
  • 2 tablespoons butter, cubed
  • 1.5 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1 cup mini marshmallows
Instructions:
  • In a double boiler over simmering water, combine dark chocolate, cocoa powder, and salt. Stir continuously, making sure to scrape down the sides with a rubber spatula to prevent burning, until the chocolate is melted and velvety, approximately 5 minutes. Remove from heat.
  • Combine the sugar and milk powder in a small bowl.
  • In a medium saucepan over medium-high heat, bring 1 3/4 cups of milk and cream to a full rolling boil, whisking occasionally. Whisk in the sugar mixture, then simmer over low heat for 2 minutes, whisking constantly to avoid scorching. Remove from heat.
  • Combine 2 tablespoons of milk with tapioca in a small bowl, then whisk into the hot dairy mixture.
  • Gradually whisk the dairy mixture three times into the bowl of melted chocolate until smooth. Allow it to cool to room temperature, approximately 15 minutes.
  • Pour the mixture into a bowl, strain it, and chill for 4 hours, or, for best results, overnight. Prepare caramelized almonds and toast marshmallows before making the ice cream.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 2 baking sheets with silicone baking mats.
  • Toast almonds in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Transfer to a bowl. In the same skillet, melt together butter, white sugar, brown sugar, milk, and salt until smooth. Boil for 2 minutes. Stir in almonds until coated. Pour mixture onto a baking sheet.
  • Bake until bubbly in the preheated oven for 7 to 8 minutes. Allow to cool completely before breaking into rustic pieces.
  • Once the almonds have cooled, lay the marshmallows evenly on the second baking sheet.
  • Bake in the preheated oven for about 5 minutes until the tops are lightly toasted. Allow to cool before serving.
  • Follow the ice cream maker's directions and churn until it becomes soft-serve, approximately 20 minutes. Then, arrange layers of ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until solid enough to scoop, for a minimum of 4 hours.

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