I have said this before but it’s as true now as the last time I said it, you can’t buy good ice cream here.
But I think that could be said for most places these days. I mean, is it just me or do the ingredient lists keep getting longer with gibberish that no one understands? Maybe we just notice it more here because there are fewer poor-quality choices than in bigger cities.
It’s pretty hard to find good quality ice cream anywhere unless you either, find a small ice cream parlor that makes it fresh daily, or you make it at home. So far, the best we’ve found locally was from this small shop that’s only open during the summer when all of the tourists are here. For the most part, everyone clears out in the winter and only the locals are left so there isn’t enough business for these little shops to stay open. Which means if we want quality ice cream in the winter the only option is to make it.
Oh and speaking of summer crowds, that reminds me, the food truck craze has made it’s way down to Chile and it seems to be getting more and more popular. My sisters and I had tons of fun just browsing by all of them last summer when we would go biking, and there was a surprisingly large variety of them too. Some friends of mine keep telling me that I need to have a food truck this summer and I absolutely love the idea, but it’s kind of just a pipe dream at this point. I don’t know if I would even have enough time between now and then to get everything ready. I’ve been contemplating it though. How cool would ‘Gringalious’ look plastered in bold letters across a big truck!
But summer and food trucks aside, we’re all here for this ice cream. In my days of eating ice cream all the time, my favorite flavor was rocky road. Not just any rocky road though, it had to be a specific brand. You see, I’m not a huge fan of actual marshmallows in it, the one I loved had chocolate covered almonds and this creamy marshmallow swirl instead that was way better. I’ve been wanting to recreate it since we moved but for some reason it has taken me until now to actually do it.
What matters is that I finally did do it and it’s awesome! I made it a no-churn version because, first of all, I’ve been on a no-churn kick lately and, secondly, my ice cream maker is stupid and I never seem to remember to put it in the freezer until it’s too late. Besides, who needs an ice cream maker when you can have great ice cream without one?
So this is probably my favorite no-churn ice cream ever and that’s mostly due to the marshmallow swirl in it. It may seem complicated but it’s really very easy once you try it and I know you guys can do it, but if you’d prefer to do mini marshmallows then feel free. Have fun with it. It’s so much more enjoyable to eat ice cream when you’ve put extra love into it and you can make it your own.
- 1 1/2 cups sugar
- 4 cups whole milk
- 8 egg yolks
- 1/4 cornstarch
- 3/4 cup cocoa powder
- 4 tablespoons butter
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups heavy whipping cream, very cold
- 1 1/4 cups sugar
- 1 1/4 cups water, divided
- 3/4 teaspoon unflavored gelatin
- 1 teaspoon vanilla extract
- pinch of salt
- 150 grams (about 1 cup) semi-sweet dark chocolate
- 1/2 cup whole, raw almonds
- In a medium bowl, whisk egg yolks and sugar until lightened in color and smooth. Add milk, cornstarch, and salt and pour into a medium saucepan. Stir over medium low heat for about a minute until warm then add cocoa. Stir for about 8 minutes longer until the first bubble splutters and pops or until it coats the back of a spoon. Remove from heat and add butter and vanilla. Pour through a fine mesh strainer into a sealable container. Cool for about 15 minutes with the lid propped to allow steam to escape then cover and place in refrigerator for about 4 hours until very cool.
- While that chills make the marshmallow cream and almonds. Pour 3/4 cup water into a stand mixer bowl fitted with whisk attachment, then sprinkle gelatin in and set aside.
- Pour the sugar, salt, and 1/2 cup water into a saucepan and place over medium heat. Stir until the sugar dissolves then bring mixture to a low boil, stirring occasionally for 10 to 12 minutes, until a thermometer reads 240 degrees F (115 C or softball stage) then remove from heat.
- Turn on mixer and, while mixing, pour syrup mixture slowly into gelatin mixture and beat on low until combined. Increase speed a little at a time while allowing mixture to cool and beat until big and fluffy, it should take about 15 minutes. Pour into a sealable container and place in fridge to chill.
- For the almonds, melt chocolate in a double boiler and use a fork to dip almonds and place them on a parchment lined tray to cool. (p.s. You can dip cones into the extra chocolate.)
- Now finish the ice cream. After 4 hours, whip the 2 cups of heavy whipping cream until you have stiff peaks. Remove ice cream mixture from fridge and fold in cream. Pour it into a dish or container, cover, and place in freezer, then set a timer for 1 hour to let it start to freeze.
- When the timer dings, remove cream from fridge; drizzle marshmallow cream and sprinkle almonds over it. Gently fold and swirl it all together with a rubber spatula. Re-cover it and return to freezer for at least 5 hours or up to 3 days before serving.
1. For the dipped cones, I just dipped them in the extra chocolate from my almonds and then into chopped almond pieces.
2. Marshmallow Cream recipe adapted from Allie@BakingaMoment.com