National Rocky Road Day

 

 
Today is National Rocky Road Day, a celebration of Rocky Road Ice Cream. Rocky Road is traditionally made with chocolate ice cream, nuts and marshmallows although there are different variations.
 
In 1929, during the Great Depression, William Dreyer created this flavor by cutting up almonds and marshmallows with his wifes sewing scissors. It was named Rocky Road to give folks something to smile during the Great Depression.
 
Another host says the flavors were created by a Milton Ainbinder, while owning an ice cream toppings factory. Alternately, Fentons Creamery in Oakland, California, claims that William Dreyer based his recipe on a Rocky Road ice cream invented by his friend, Fentons’ George Farren, who blended his Rocky Road candy bar into ice cream; however Dreyer substituted almonds for walnuts. [1]
 
 
 
 
Sources:
Rocky road (ice cream) (http://en.wikipedia.org)
 
 
Rocky Road Ice Cream Recipe from Fine Cooking. What a great summer’s day treat.
 
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
1/4 cup Dutch-processed cocoa
1/3 cup mini marshmallows
1/3 cup toasted chopped pecans
1/3 cup bite-size chocolate chunks

Directions

1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

2. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

3. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle.

5. Immediately strain the custard into the cold cream in the ice bath. Stir in the melted chocolate and cocoa powder. Cool the custard to below 70°F by stirring it over the ice bath.

6. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

7. Fold the marshmallows, pecans, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
 
 
Makes about 1 quart.
 
 
 
 

 
Cuisinart ICE-30BC Pure Indulgence 2-quart Automatic Frozen Yogurt Sorbet and Ice Cream Maker Kit

Categories: Desserts, Entertainment, Event, Family, Food, Grocery, Holidays, Misc., National Holiday, Recipes | Tags: , , , , , , | Leave a comment

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