… let's have some fun and do some more “no churn” ice creams!
First up, the ultimate in ice cream – it needs no introduction :
Rocky Road ice cream
100g salted, toasted pecans, finely chopped
50g cocoa powder, sieved
50g mini marshmallows
1 x 397g tin sweetened condensed milk
1 x 600ml double cream
2tsp vanilla bean paste
8 x Sundae pots with lids
or suitably sized containers to split
the ice cream into say 4 – 6 scoops
It's a good idea to salt and toast the pecans the day before – they need to cool!
Heat a small knob of butter, gently, in a pan and when foaming tip in the pecans with a good pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – the delicious aroma will tell you when they are ready – don't leave them! Tip the nuts into a bowl and leave to cool.
On the day – empty the condensed milk into a large mixing bowl and gradually sieve in the cocoa – I use a tiny sieve, tapping the side with a spoon – you have more control (the size of a tea strainer) - use a manual whisk to combine.
Then add the cream and vanilla bean paste and use an electric hand whisk until you get stiff peaks – i.e. stand on their own when lifting the mixing blades from the mixture.
Combine the pecans thoroughly.
Fold in the mini marshmallows gently so that they are covered in the ice cream.
Bits and pieces & hints and tips coming up!
