As though I'd stop at marshmallows!
I've gotten the mothership to start saving egg yolks for me in preparation for the next batch of ice cream. I had tipped of T that I had a pound of Trader Joe chocolate up for use - it turns out that I had purchased the right 'colour' of packaging, but it contained almonds as well! (Dark chocolate with almonds, I wanted sans.) She offered to take the goods off my hands in the hopes of making cookies from them (as chips), but unfortunately, I beat her to it. I swear, I really was going to give her the chocolate, but then the realization that I could make Rocky Road ice cream hit! It's hard to find, no? I remember as a child - Rocky Road was as prevalent as vanilla, now...not so much.
This time I chopped up the chocolate (nuts and all) and melted it and incorporated it into the chocolate ice cream recipe listed a few posts back. Did I mention that I used about a tablespoon of instant espresso powder? It added a nice depth. In the process of making the ice cream, I had to strain out the nuts anyway (with any egg solids), but put them back in later. The chocolate with nuts actually made very good....very nutty ice cream! Mmmm...I bet a fruit 'n nut ice cream would be great. Vanilla base...with a hit of rum? Oh yes. She will be mine.
For those inquiring minds, I did not prefreeze the marshmallows and they still stayed pillowy soft. Lovely.
This ice cream will be the showcase at a small gathering of
University friends in a few days. I found a recipe for waffle cones - so I'm thinking, "asymmetrical waffle bowls, ice cream, and Grand Marnier caramel." The caramel, I bought at the recent food show - it's by Caramoomel a local specialty-foods company. They make an impressive line of different flavoured caramel spreads and dips. I was greedy and I tried every single flavour. If you ask me, I thought the Dulce de Leche was the best, but I already have DdL, so the Grand Marnier was the next-best thing.
I'll try and stop my guests from devouring the dessert before appropriate photos are taken.