No-Churn Rocky Road Ice Cream with Hazelnuts
From the MolalaCook kitchen · 烘焙手記
No-Churn Rocky Road Ice Cream with Hazelnuts
榛子棉花糖朱古力雪糕
Fold whipped cream, hazelnuts, marshmallows and chocolate chips into a dark chocolate base.
▶ Watch the recipe
Before you begin
Freeze overnight for a no-churn rocky road ice cream with contrasting crunchy and chewy pieces. Chop the mix-ins small enough that each scoop catches several different textures.
Method 做法
Make the chocolate base
Heat the milk, whisk in the cocoa and pour over the chopped chocolate. Stir smooth, add the 40 g cream and heat the mixture gently to about 60°C (140°F). Stir in the pasteurised yolk and mix until uniform. Cool the chocolate base before folding in the cream.
Whip the cream
Whip the cold 100 g cream and sugar to soft peaks. Mix a little into the chocolate to loosen it, then fold in the rest without flattening the foam.
Add the rocky road pieces
Fold in the chopped hazelnuts, marshmallows and chocolate chips. Spoon into a freezer-safe container, cover and freeze overnight. Scoop and top with extra chips or marshmallows if desired.
Watch & bake along
No-Churn Rocky Road Ice Cream with Hazelnuts
✦Which yolks should I choose?+
Tools for this recipe
Glass Pudding Cups with Lids (Set of 6)
Use the glass cups to portion and serve the chilled dessert.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
