@skylar_toth: Making rocky road icecream from scratch! Recipe below 🍫🤎 Chocolate icecream base ingredients: 2 cups heavy cream divided 1/4 cup unsweetened cocoa powder 170g ounces semisweet chocolate 1 1/2 cups whole milk 3/4 cup sugar 1/8 tsp sea salt 3 large egg yolks  1 tsp vanilla extract Instructions  1. Whisk together 1 cup cream and cocoa powder in a pot. Bring to a boil, reduce heat and simmer for 30 seconds whisking constantly. 2. Remove from heat and add to chopped chocolate in a large bowl and whisk until smooth. Add remaining 1 cup of cream and whisk to combine 3. In a small bowl, whisk together egg yolks. 4. In a saucepan over medium heat, whisk together milk, sugar and sea salt. 5. Once the milk mixture is slightly warm, add 1/2 cup of warm milk to the beaten egg yolks and stir. Add the milk/egg mixture back into the saucepan, stirring during the addition. 6. Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until it reaches 170 degrees Fahrenheit. 7. Pour the thickened custard through a metal strainer into the other ingredients in the bowl. Stir until combined. Add the vanilla and stir to combine. 8. Cover and let the mixture cool in the refrigerator for at least 6 hours, or overnight. 9. Once the ice cream mixture is chilled, churn it in an ice cream maker according to machine instructions. 10. Transfer to an airtight container and freeze for at least 6 hours then serve! Marshmallows: 410 gram white sugar 
1/4 cup corn syrup 120 mL water
120 mL water for the gelatin 21.6 g gelatin about 3 packets of Knox gelatin Pinch of salt 1 1/2 tsp pure vanilla extract Dusting powder 60g confectioner’s sugar  30g cornstarch Instructions 1. Place the sugar, corn syrup, and water in a pot. Stir until the sugar is moistened and mixed with the water. 2. Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat. 3. Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point. 4. After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, cover for another minute until they disappear. 5. Add your candy thermometer and cook until it reaches 240-245 degrees Fahrenheit. 6. While the sugar syrup is cooking, prepare the gelatin. Put your whisk attachment on your stand mixer. Place 1/2 cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). 7. When the sugar syrup reaches the right temp, remove it from the heat and let the bubbles subside. While the mixer is running on low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to high. 8. Whisk on high for 5-6 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. 9. While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with shortening or butter. Grease all utensils as well. 10. Add the vanilla when you have one minute of whisking left. 11. Scrape the marshmallow base into the prepared pan. Spread the marshmallow evenly in the pan using the oiled spatula. 12. Sieve your dusting powder over the top of the marshmallow and allow the marshmallow to set for at least 6 hours. 13. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an air-tight container. To create your rocky road ice cream, add your homemade marshmallows and chopped almonds (about 1/4 cup) to your icecream when it is finished churning. I use the mix setting on my icecream maker for this. Add to container and freeze for about 6 hours, then enjoy! #icecream #fromscratch #scrubdaddypartner #scrubdaddy @Scrub Daddy

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Wednesday 29 May 2024 21:55:21 GMT