![]() ![]() It is elongated and helps me get the perfect scoop every time. If you want an easy to scoop freezer container, try this one from Tovolo. I try to put 2-2.5 cups of custard base in each of my two freezer bowls for churning as the ice cream mass becomes larger as it freezes and is churned.) (*This recipe makes between 4-5 cups of custard base and that doesn’t fit in just one freezer bowl for my ice cream machine which says the bowls are for 1.5 quarts. Place them in the freezer before starting your custard base and they’ll be ready the next day when you go to churn them. Your ice cream bowls will need to freeze for at least a day as well. The custard base develops the most flavor and texture if it can rest in the refrigerator for 1-3 days. And it’s going ON! The textures and flavors in this ice cream will have you begging for another scoop. It may seem counter-intuitive to have a little salt in the ice cream, but salt opens your taste buds, allowing you to get the full affect of the flavors going on. The salt on the almonds is coated in chocolate and didn’t dissolve, so there was an occasional bite of ice cream with a salty crunch to it. The almonds with the sea salt really made this ice cream special. This created some melty chocolate flecks in the ice cream. Then I drizzled some dark chocolate that I melted with some liquid coconut oil. At the end of churning, I tossed in some Hu chocolate covered almonds + sea salt and chopped up marshmallows. Before churning the ice cream, I stirred in some VAIN Ugandan vanilla in cane rum. Toss in some marshmallows and chocolate flecks and my road to dessert heaven is ROCKY ROAD!įor this recipe, I adapted the chocolate custard base from the Coolhaus Ice Cream Book (Natasha Case & Freya Estreller). I have had the song, ” I love Rock N’ Roll” in my head for days, but I’ve been singing it as “I love Rocky Road! Put some choco-late in my ice cream baby!” I suppose I’m a bit of a nut, and I like chocolate covered chopped nuts in my ice cream. ![]()
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