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Creamy Rocky Road Ice Cream

Creamy Rocky Road Ice Cream

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This features a mild milk chocolate base so that all the sugary goodies are the star of the show: marshmallows, honey coated peanuts and juicy craisins all mix in together to create that unmistakable rocky road experience. To help balance out the sweetness I’ve used calcium-rich soymilk and light cream. Enjoy!

  • Recipe by Christie Connelly
  • Serves 1
  • Prep Time 4.5 hours (including chilling time)
  • Cooking Time 1 hour
Ingredients
  • 500ml Vitasoy Calci-Plus Soymilk*
  • 250ml light thickened cream
  • 5 egg yolks
  • 100g chocolate, roughly chopped
  • 50g honey coated peanuts, roughly chopped
  • 50g marshmallows, roughly chopped
  • 50g craisins (or glace cherries)

*You can also use Vitasoy Soy Milky Regular, Vitasoy High Fibre or Original if you prefer. If you would like to make a dairy-free ice cream then you may substitute the pouring cream with lactose-free thickened cream available in the long life milk section of the supermarket and use dairy-free dark chocolate instead of milk.

Instructions
  1. Heat the soymilk and cream in a small, heavy-based saucepan over medium heat, stirring constantly until the liquid is simmering. This should take about 5-7 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
  2. Whisk together the egg yolks and caster sugar in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soymilk mixture into the egg mixture and quickly whisk until well combined.
  3. Clean the saucepan and return to medium heat. Pour in the mixture and half the chocolate. Cook, stirring constantly, until the chocolate melts and the mixture thickens to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready.
  4. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
  5. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add 'mix-ins', sprinkle in the remaining chocolate and all the peanuts, marshmallows and craisins, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes:
I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.