Rocky Road Ice cream

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Recipe's preparation

Ice Cream Base

Place the 4 egg yolks, 500g cream, 500g milk, 200g sugar, 2tsp vanilla essence and a pinch of salt into TM bowl and cook for 5 mins at 80 degrees on speed 4

Place the mixture into a stainless steel bowl and place into the freezer for 6-8hrs (or until firm but NOT frozen)

 

30mins PRIOR to removing the Ice Cream Base from freezer:

 

Break up 10 chocolate biscuits into 3cm pieces – set aside

Roughly crush 120g frozen raspberries in TM bowl – add to chocolate biscuits



Roughly 40g crush peanuts in TM bowl – add to biscuits & frozen raspberries

Vanilla Custard

 

 

Place 80g sugar and 50g flour into TM bowl and blitz for 20 sec on speed 9, scrape down sides.

Add 2 eggs, 500g milk and 1tsp vanilla essence into TM bowl and cook for 7 mins at 90 degrees on speed 4 – set aside

 

Creating the Rocky Road Ice Cream

 

Take the mixture from the freezer and place into the TM bowl in medium sized pieces and mix for 20 sec on speed 9 then 10 sec on speed 4.

Add to the TM bowl: 250g pre-made vanilla custard, 45g mini marshmallows, 20g coconut, chocolate biscuit/nuts/raspberries mix.

Mix for 1 min on "Counter-clockwise operation" , speed "Gentle stir setting" till all “extra’s” are mixed through.

Pour mixture into sealable container. Freeze until firm.

To Serve: remove from freezer a few mins before serving, serve with vanilla
custard or in an ice cream cone/cup!