Rocky Road - Bits and pieces …

... & hints and tips!

If you're using Sundae pots you want a size of 150ml approximately.

You might think it'll be fiddly filling them – I have a plan!

The neatest and least messy way of decanting the ice cream is to use a disposable piping bag – don't snip the end until it's full. Fold the edge of the bag back over your hand and spoon in the ice cream, when it's full then you can snip the end – it needs to be wide enough to allow the mixture to pass through the opening and then pipe into the Sundae pots!

Alternatively spoon into suitably sized containers with lids of say 4-6 scoops.

Here's a few photos that will help :

I love it when a plan comes together!

P.s. If you're interested, the origin of Rocky Road ice cream is said to have been created in March 1929 by William Dreyer … and his partner Joseph Edy with many variations along the way. After the Wall Street Crash of 1929 Dreyer and Edy gave the flavour its current name “to give folks something to smile about in the midst of the Great Depression”. Alternatively Fentons Creamery claims that William Dreyer based his recipe on a Rocky Road-style ice cream flavour invented by his friend, Fentons' George Farren.

Food for thought – there's a certain symmetry me thinks

Next up … something different?

Before the summer's done …

… 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!

A treat for everyone …

… or a gift in a box!

I've lost count of how many adults and children alike love Rocky Road. This treat is so easy and makes heaps so whilst it sounds like it could be expensive if you've lots of small gifts to give then it could definitely be a winner!

Rocky Road

Makes 24 big bite-sized bars or

scale down for a “pop in” the mouth gift

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be uneven.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This is the basic Rocky Road recipe. The three ingredients marked “*” can be swapped to suit your own personal taste. You can choose any of the ingredients given on your “Design your own Rocky Road” sheet attached.

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars or bite size pieces and then store in an airtight container in a cool place for up to 1 week.

Freeze for up to 1 month – so you can make it ahead of the game!

Here's a photo of the gifts …

What you might call a “Crowd Pleaser”!

If you're feeling adventurous ...

Easter rocks!

I realise that this is not a traditional Easter Egg but hey does it really matter so long as it's chocolate?! What I love about this treat is it's easy and makes heaps so whilst it sounds like it could be expensive if you've lots of treats to give then you'll find it's great value too.

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be uneven.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This is the basic Rocky Road recipe. The three ingredients marked “*” can be swapped to suit your own personal taste. You can choose any of the ingredients given on your “Design your own Rocky Road” sheet attached.

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars or bite size pieces and then store in an airtight container in a cool place for up to 1 week.

Freeze for up to 1 month.

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Pineapple

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest suggestions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Spoilt for choice!

Chapter XII – alternatives and the extras!

You could make a quick, soft set cherry jam – another alternative for you to use in your Cherry and Chocolate Hodgepodge!

Cherry Jam

250g tinned black cherries, stoned

2 tbsps of arrowroot

2 tbsps Kirsch or Cherry Brandy - optional

4 tbsps maple syrup

Drain the tinned cherries – keep the syrup. Using a blender, blend half of the cherries with 120ml (4¼ fl oz) of the cherry syrup from the tin, arrowroot, 2 tbsps of Kirsch or Cherry Brandy and the maple syrup. Blend until smooth then pour into a saucepan, bring to the boil and let it reduce for 10 minutes until it becomes jam like. Pour into a bowl and leave to cool and thicken.

I'd not recommend using cornflour as a thickening agent – your jam will be cloudy. Arrowroot gives you a glossy jam.

By way of explanation, cornflour comes from corn and arrowroot from the roots of the plant of the same name. Cornflour makes the water opaque and arrowroot doesn't!

The “cherry jam” will not last for ever and has a “soft set”.

Cherry Thursday

4x23g Amaretti biscuits

2 dollops of cherry jam – reserve a small spoonful

to decorate

drizzle of cherry compote

2 scoops of vanilla ice cream

Chocolate Sauce for drizzling

Sprinkle half your Amaretti biscuits into the bottom of the glass. Drizzle with cherry compote, add a dollop of cherry jam. Add one scoop of ice cream. Repeat. Top with the warm chocolate sauce and top with a small spoonful of jam.

50g dark chocolate 70% cocoa solids

25g unsalted butter

125ml double cream

1 tbsp caster sugar

Melt the chocolate in a bain marie (in a bowl over a pan of simmering water, not touching the bowl). Heat the rest of the ingredients in a small saucepan. Remove from the heat and stir through the melted chocolate. Drizzle, warm, over your Cherry Thursday.

Another thoroughly reliable “old faithful” sweet treat!

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake 31x19x3.5cms/12½x7½x1¼”), smoothing the top as best you can, although it is meant to be lumpy.

Refrigerate until firm enough to cut, which will take about 1½-2 hours although it doesn't matter if you get sidetracked and leave it longer. Take the set block out of the tray. With the long side in front of you cut in half – set aside the other for the moment. Cut into 8 strips and then across – you are aiming to cut into 2cm/1” squares – there's no need to stress – approximately will do. If you manage to cut 2cm/1” you'll get 92 squares per half, 184 in total.

You can make the Rocky Road into whatever shape you want - cut into bars or squares. Store in an airtight container in a cool place for up to 1 week or freeze for up to 1 month.

This is the basic Rocky Road recipe. If you really want to push the boat out you can make it festive and use crispy Amaretti biscuits, crushed instead of the hobnobs.

If you'd like to personalise it design a version of Rocky Road as a special gift for a special person.

The three ingredients marked “*” can be swapped to suit.

If you want something different then check out the “Design your own Rocky Road” sheet up next for some more ideas.

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Pineapple

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest versions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Hmm, an idea for a Christmas gift?

Something for everyone!

Editor's February Pick #3: Easter Rocks AKA Rocky Roads

Editor's note: Last week, one of the recommendations was the piece about the chocolate melting pot, and using that to make dairy-free chocolate more interesting. So to go along with that, I (re-)present the MiamMiam Rocky Roads. Combine this with the chocolate pot, maybe even splodge some peanut butter in there too and you are in for a real treat. The hobnobs absolutely make this for me, there's a reason that the instructions are to "roll" the rolling pin, not use it as a weapon and bash away. Tried it, the bag split. So definitely roll!

Easter rocks!

I realise that this is not a traditional Easter Egg but hey does it really matter so long as it's chocolate?! What I love about this treat is it's easy and makes heaps so whilst it sounds like it could be expensive if you've lots of treats to give then you'll find it's great value too.

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be uneven.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This is the basic Rocky Road recipe. The three ingredients marked “*” can be swapped to suit your own personal taste. You can choose any of the ingredients given on your “Design your own Rocky Road” sheet attached.

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars or bite size pieces and then store in an airtight container in a cool place for up to 1 week.

Freeze for up to 1 month.

Design your own!

 This idea morphed when I discovered that my Nephew Lucas (and Editor in Chief and IT Adviser) declined the original version because he hates cherries! I like a challenge, so the “design your own” came to pass :

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Pineapple

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest versions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Cheese scones on their way!

Rocky Road – don't make life difficult!

As I said at the beginning of Brown paper packages … use tried and tested recipes – what's your signature bake or preserve or pastry? This sweet treat has always been a resounding hit so it's a must have in my Christmas Box – here's the recipe :

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake 31x19x3.5cms/12½x7½x1¼”), smoothing the top as best you can, although it is meant to be lumpy.

Refrigerate until firm enough to cut, which will take about 1½-2 hours although it doesn't matter if you get sidetracked and leave it longer. Take the set block out of the tray. With the long side in front of you cut in half – set aside the other for the moment. Cut into 8 strips and then across – you are aiming to cut into 2cm/1” squares – there's no need to stress – approximately will do. If you manage to cut 2cm/1” you'll get 92 squares per half, 184 in total.

You can make the Rocky Road into whatever shape you want - cut into bars or squares. Store in an airtight container in a cool place for up to 1 week or freeze for up to 1 month.

This is the basic Rocky Road recipe. If you really want to push the boat out you can make it festive and use crispy Amaretti biscuits, crushed instead of the hobnobs.

If you'd like to personalise it design a version of Rocky Road as a special gift for a special person.

The three ingredients marked “*” can be swapped to suit.

Check out the “Design your own Rocky Road” sheet up next for some ideas.

Now for the sweet treat!

Are you a fan of Daim bars? If you are you'll probably already know if you are a visitor to IKEA that they sell various Daim bar products. There's Daim vanilla ice cream and a Daim Swedish almond cake – gluten free and frozen. There's a limited edition Strawberry Mousse cake too! Daim bars originated in Sweden and Norway in 1953 – the brand is now owned by Kraft Foods.

The last time I visited IKEA I came away with two large bags of the mini Daims. I'm always messing around with variations on a theme of Rocky Road – it seemed appropriate to produce a Daim version – here's the recipe :

Daim Rocky Road

450g of Daim minis

175g of unsalted butter - cubed

4x15ml tablespoons of golden syrup

150g of almonds – blitzed finely

150g of glacé cherries

300g of shortbread fingers

125g mini marshmallows - optional

Place the Daim bars, butter and golden syrup into a large saucepan. Melt on a low heat. Place the shortbread in a strong food bag, seal and crush to a rough crumb. When the Daim bars, butter and syrup have melted add the biscuits, almonds and cherries and fold through until they are all coated in the melted ingredients. Finally, add the marshmallows and tip into a foil tray-bake. Fridge it for at least four hours – it won't hurt if it's left longer.

When you're ready cut the slab in half and set aside one of the halves. Lay the half sideways and cut into strips then turn and cut again into cubes – the cubes can be as small or large as you like. Repeat with the remaining half. As a guide you can expect to get 120 cubes approximately depending of course on the size of the cube – in this case 2cms/¾”.

Fridge in bags or boxes to suit and freeze some too!

Coming up … a photo guide and a serving idea