2 cups heavy cream, divided
3 tablespoons Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
1½ cups miniature marshmallows
1 cup honey roasted peanuts, coarsely chopped
Combine 1 cup of heavy cream with the cocoa powder in a medium saucepan. Warm over medium-high heat, whisking occasionally to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and allow to simmer for 30 seconds, whisking constantly. Remove the pan from the heat, whisk in the chocolate until smooth and completely melted. Stir in the remaining 1 cup of heavy cream. Transfer this mixture to a medium-large mixing bowl and place a fine mesh sieve over the top of the bowl.
In the same saucepan, combine the milk, sugar and salt over medium-high heat. Meanwhile, in a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm (not hot), gradually whisk the mixture into the bowl with the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of spoon (it should read 170-175° F on an instant-read thermometer). Remove mixture from the heat and pour it through the mesh sieve into the chocolate-cream mixture and stir to blend; stir in the vanilla extract.
Cover and chill the mixture thoroughly in the refrigerator. (Alternatively to speed the chilling process, stir the mixture frequently over an ice bath.) Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Stir in the marshmallows and peanuts until evenly incorporated. Store in an airtight container and freeze until ready to serve.
3 tablespoons Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
1½ cups miniature marshmallows
1 cup honey roasted peanuts, coarsely chopped
Combine 1 cup of heavy cream with the cocoa powder in a medium saucepan. Warm over medium-high heat, whisking occasionally to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and allow to simmer for 30 seconds, whisking constantly. Remove the pan from the heat, whisk in the chocolate until smooth and completely melted. Stir in the remaining 1 cup of heavy cream. Transfer this mixture to a medium-large mixing bowl and place a fine mesh sieve over the top of the bowl.
In the same saucepan, combine the milk, sugar and salt over medium-high heat. Meanwhile, in a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm (not hot), gradually whisk the mixture into the bowl with the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of spoon (it should read 170-175° F on an instant-read thermometer). Remove mixture from the heat and pour it through the mesh sieve into the chocolate-cream mixture and stir to blend; stir in the vanilla extract.
Cover and chill the mixture thoroughly in the refrigerator. (Alternatively to speed the chilling process, stir the mixture frequently over an ice bath.) Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Stir in the marshmallows and peanuts until evenly incorporated. Store in an airtight container and freeze until ready to serve.
Source: Annie's Eats, barely adapted from The Perfect Scoop by David Lebovitz
Beautiful ice cream! I am so glad you are enjoying your ice cream maker!
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