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Rocky road ice-cream
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in irresistible homemade rocky road ice cream.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 500ml (2 cups) thickened cream
  • 5 egg yolks
  • 100g (1/2 cup) caster sugar
  • 350g chopped milk chocolate
  • 60g chopped pink marshmallows
  • 100g (1/2 cup) chocolate-coated peanuts
  • 2 x 55g pkts Turkish Delight
Instructions:
  • Freeze a 1.25L (5-cup) metal loaf pan. Combine milk and 1 1/2 cups cream in a saucepan and heat until just simmering. Pour the hot mixture over 200g of milk chocolate in a heatproof bowl. Let it sit for 5 minutes to melt, then stir until smooth.
  • Whisk egg yolks and sugar until thick and pale, forming a ribbon trail with a balloon whisk. This incorporates air for a light ice-cream texture. Then whisk in the cream mixture.
  • Transfer the mixture to a clean saucepan and simmer gently while stirring with a wooden spoon until it thickens to coat the back of the spoon and leaves a trail when tested with your finger.
  • Pour the mixture into a heatproof bowl. Cover the custard with plastic wrap to avoid forming a skin. Let it cool for 30 minutes at room temperature. Refrigerate for 2 hours to chill.
  • Pour the chilled custard into the loaf pan, cover with foil, and freeze for 6 hours or until almost set. Roughly break up the ice-cream with a metal spoon, then transfer it to a large bowl.
  • Heat 150g chopped milk chocolate and the rest of the thickened cream in a microwave-safe bowl on High/800watts/100%, stirring every minute until smooth and melted. Let it cool and thicken completely before using.
  • Beat the half frozen ice-cream mixture with an electric beater for 3 minutes until smooth and pale, breaking up the ice crystals for a creamy texture.
  • Once the ice-cream is beaten, gently fold in marshmallows, chocolate-coated peanuts, and Turkish Delight. Pour half of the ice-cream mixture into the loaf pan, then drizzle half of the chocolate sauce on top. Swirl with a knife. Repeat with the rest of the ice-cream and chocolate sauce. Cover with foil and freeze for at least 4 hours until firm.

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