Chocolate ice cream with chocolate covered almonds and marshmallows.
This is my recipe for this classic ice cream.
I use chocolate covered almonds and marshmallow fluff as my add ins. The fluff gives a much better texture in my opinion. Homemade marshmallows would probably be the best but I have never tried that.
I wanted the base to have a strong chocolate flavour. I used a dark chocolate from Blanxart that was really great.
There are no eggs in this recipe, instead I use Lecithin as an emulsifier.
The sugar blend is 100g sucrose and 100g dextrose. Using only sucrose would make the ice cream too hard and too sweet. The dextrose is less sweet than sucrose and has a much higher freezing point depression. We need this to handle the hardening effect of the chocolate.
The stabilisers are CMC, Guar and Lambda carrageenan. You can omit the stabilizers or use your personal favourite.
If using milk and/or cream with a different fat content you can use the software to recalculate the recipe.
Instructions
I make this using a high speed blender and no cooking.
More and more I like this method when possible, sometimes though you need/should cook the base! Anyway this is how I make it. You can of course cook the base using your preferred method.
- Add all the dry ingredients to a bowl and mix well. Important!
- Add the milk and the chocolate to a blender.
- Run on max speed until the chocolate is fully blended and emulsified for approx two minutes.
- Lower the speed and add the dry ingredients and the cream.
- Run at medium speed for one minute.
- Rest in the fridge for 2-4 hours to chill the base. (It will be a little warm after blending).
- Chop the almonds.
- Run in ice cream machine.
- Layer ice cream, almonds and marshmallow fluff in a container.
- Freeze.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3.0%) | 400.0 | 39.79 |
| Cream (40.0%) | 250.0 | 24.87 |
| Sucrose | 100.0 | 9.95 |
| Dextrose | 100.0 | 9.95 |
| Chocolate 70% | 125.0 | 12.43 |
| Cacao powder 21% | 20.0 | 1.99 |
| Lecithin | 3.00 | 0.30 |
| CMC | 0.80 | 0.08 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
| Salt | 1.00 | 0.10 |
| Vanilla extract | 5.0 | 0.50 |
| Chocolate covered almonds | ||
| Marshmallow fluff |
Data
| Name | Amount |
|---|---|
| Butter fat | 11.1 % |
| Total fat | 16.8 % |
| MSNF | 4.8 % |
| TSNF | 33.2 % |
| Total solids | 50.2 % |
| POD | 195.1 |
| PAC total | 231.8 |
| Freezing point | -3.3 C, 26.0 F |
| —— | |
| Weight | 1005.4 g |
| Final weight | 1005.4 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 11.1 % |
| Other fat | 5.7 % |
| Total fat | 16.8 % |
| Sugar | 22.8 % |
| POD | 195.1 |
| MSNF | 4.8 % |
| MSNF/Water | 9.7 % |
| Other solids | 5.4 % |
| TSNF | 33.2 % |
| Total solids | 50.2 % |
| Water | 49.8 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.28 % |
| Egg yolks | 0.0 % |
| Egg yolk lecithin | 0.0 % |
| PAC se | 229.1 |
| PAC salt | 1.0 |
| PAC alcohol | 1.7 |
| PAC total | 231.8 |
| PAC normalized | 459.8 |
| FP SE | -2.8 C, 26.9 F |
| FP MSNF | -0.2 C, 31.6 F |
| FP Salt | -0.1 C, 31.8 F |
| FP Alcohol | -0.1 C, 31.7 F |
| Freezing point | -3.3 C, 26.0 F |
| Frozen water @-14.0 C, 6.8 F | 71.2 % |
| Temp at 65% | -11.3 C, 11.7 F |
| Temp at 70% | -13.4 C, 7.9 F |
| Temp at 75% | -16.2 C, 2.8 F |