Post by PipeDream on Jul 2, 2013 16:24:17 GMT -5
Very thick and creamy Rocky Road. I was not able to wait for it to fully set in the freezer before digging into a decent amount of it. The picture is from the ice cream maker just after completion. I will add another pic later after it fully sets and I scoop it on a cone or something.
Recipe - Makes 8 Cups (2 Quarts)
2 cups half and half
1-1/2 cups 2% milk
1 vanilla bean
1-1/2 tablespoons vanilla extract
2/3 cups sugar
1 tablespoon corn starch
1 teaspoon xanthan gum
2 ounces cream cheese
Dash of salt
6 ounces semisweet chocolate, chopped
25 grams unsweetened Dutch cocoa powder
2 cups mini marshmallows
3/4 cups pecan halves
1/4 cup almonds, sliced
1) Combine 1/2 of the Half & Half and 1/2 of the milk with the cocoa powder, salt, and sugar in a small saucepan on medium heat until the mixture is smooth and bubbles begin to form. Remove from heat, add the chocolate and softened cream cheese, constantly stirring until they are completely melted and incorporated into the mixture.
2) Move to an ice bath, continuing to stir constantly. Slowly add the rest of the cold milk and Half & Half, vanilla bean, vanilla extract, corn starch, and xanthan gum.
3) If the mixture is cold enough you can move it directly to the ice cream mixer now. Otherwise, chill in the refrigerator first.
4) Mix in the ice cream maker for 20-25 minutes.
5) Add the nuts and marshmallows 3-5 minutes before the ice cream is done, or fold in at the end.
Macros for entire batch
3990 Calories
80g Protein
230g Fat
348g Carbohydrates
270g Sugar
30g Fiber
Per 1/2 cup serving (if you're not good at the maths)
250 Calories
5g Protein
14g Fat
22g Carbohydrates
17g Sugar
4g Fiber
Recipe - Makes 8 Cups (2 Quarts)
2 cups half and half
1-1/2 cups 2% milk
1 vanilla bean
1-1/2 tablespoons vanilla extract
2/3 cups sugar
1 tablespoon corn starch
1 teaspoon xanthan gum
2 ounces cream cheese
Dash of salt
6 ounces semisweet chocolate, chopped
25 grams unsweetened Dutch cocoa powder
2 cups mini marshmallows
3/4 cups pecan halves
1/4 cup almonds, sliced
1) Combine 1/2 of the Half & Half and 1/2 of the milk with the cocoa powder, salt, and sugar in a small saucepan on medium heat until the mixture is smooth and bubbles begin to form. Remove from heat, add the chocolate and softened cream cheese, constantly stirring until they are completely melted and incorporated into the mixture.
2) Move to an ice bath, continuing to stir constantly. Slowly add the rest of the cold milk and Half & Half, vanilla bean, vanilla extract, corn starch, and xanthan gum.
3) If the mixture is cold enough you can move it directly to the ice cream mixer now. Otherwise, chill in the refrigerator first.
4) Mix in the ice cream maker for 20-25 minutes.
5) Add the nuts and marshmallows 3-5 minutes before the ice cream is done, or fold in at the end.
Macros for entire batch
3990 Calories
80g Protein
230g Fat
348g Carbohydrates
270g Sugar
30g Fiber
Per 1/2 cup serving (if you're not good at the maths)
250 Calories
5g Protein
14g Fat
22g Carbohydrates
17g Sugar
4g Fiber
When I grabbed those links off of Amazon too, it looks like if you buy the ice cream maker right now you get a second bowl free. Bonus!
