SNOW ICE CREAM II RECIPE | ALLRECIPES
I have fond memories of my mom making this for us as a child. And now I get to make it for my 3 year old.
Provided by Lil'MadSavy
Categories Desserts Frozen Dessert Recipes Ice Cream
Total Time 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.
Nutrition Facts : Calories 131.9 calories, CarbohydrateContent 28.1 g, CholesterolContent 4.9 mg, FatContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 0.8 g, SodiumContent 40 mg, SugarContent 28 g
ROCKY ROAD ICE CREAM
Rocky Road Ice Cream, made from scratch, has a chocolate base packed with chunks of rich chocolate, marshmallows, and toasted almonds. This is the best rocky road ice cream, in our opinion.
Provided by icecreamfromscratch
Total Time 7 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk, cocoa powder, and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon or spatula. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add ½ cup of the chopped chocolate, reserving the rest for later. Stir until melted.
- Add the heavy cream and vanilla extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the marshmallows, almonds, and remaining chopped chocolate and churn until evenly distributed.
- Spoon the ice cream into a loaf pan or freezer-safe container. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 502 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 172 milligrams cholesterol, FatContent 34 grams fat, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 308 grams sodium, SugarContent 34 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 16 grams unsaturated fat
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