Hope everyone had a lovely 4th of July! I ate so much that I really would rather not see another grilled hamburger for a while, thanks. This heat is insane lately, and my mom and stepdad are the best parents ever because they got me an AC for my room. Before we'd rigged up a system of three fans, and it was still pretty awful. So this is truly a godsend!
Anyways, first things first--I'm doing a little Facebook contest, so head on over to my page and enter! A $10 Target card is up for grabs. My goal for Facebook likes by the end of the summer is 1000, so far I'm in the 600s. It'd be wonderful to reach my goal!
And have y'alls switched over your feed readers yet? I'm on Bloglovin and it's pretty great. Check it out and Follow me there!
And finally, I'll be away for the weekend at a Revolutionary War Reenactment, because this is my boyfriend's self-proclaimed "dorky hobby." Considering he humored me by joining me for my "dorky hobby"--aka community theater--I decided to join him for his, this weekend. He's been doing these events since he was a baby, and I am pretty touched that his family wants me to be a part of it. We'll be camping out in Northern Vermont at the Hubbardston battlegrounds. His mom has made me a costume to wear. I'll be cooking with the women while Cory is out in the fields fighting the British. No showers and very minimal technology for two whole days, and pretty sure we're in a heat wave this weekend. I'm a little nervous and kind of excited. I'm hoping to sneak some pictures of what we cook, and blog about the experience!
Oh and here are some cat pictures. Finn was being snuggly.
Finally, here's that recipe I have been teasing around here. It's from the Humphry Slocome Ice Cream Book: Baracky Road. It's the first ice cream I ever made in my machine, and it is so worth the time it takes to make it. Very involved, but as a total beginner to ice cream I was able to do it just fine! I love Rocky Road, and this is like, Rocky Road Plus. Seriously, try it!
Rocky Road Ice Cream
Based on Humphry Slocome's Baracky Road, only minor changes
- 1¾ cups sugar
- ½ cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp salt
- 3 egg yolks
- ½ cup unsweetened cocoa powder
- 4 oz chopped dark chocolate (I used semi-sweet), plus additional 2-4 oz chopped (I used semi-sweet morsels)
- ½ cup mini marshmallows
- ½ cup chopped walnuts
In a large, heavy-bottomed, saucepan over medium-high heat, melt ¾ cup of the sugar, stirring occasionally with a heatproof spatula and watching constantly. Continue cooking until the caramel takes on a deep amber color and is a smooth liquid, about 15 minutes.
Immediately add the water to stop the cooking – but be careful because it will splatter. Reduce the heat to medium and stir until smooth (it may not get totally smooth, don't worry, just continue and the clumps will eventually melt). Add the cream, milk, and salt and cook, stirring occasionally, until the mixture is hot but not boiling.
Fill a large bowl with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about the hot cream mixture into the yolk mixture by the ladle-full, whisking constantly. Continue until the mixture is as hot as the one in the pan. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and the mixture begins to thicken.
Just toward the end of cooking the custard, whisk in the cocoa powder. At this point, whisk constantly until finished, because cocoa burns very easily. When the custard is done, remove from the heat.
Put the chopped chocolate in a large heatproof bowl. Pour the hot custard over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Immediately pour the custard through the strainer into the clean bowl you set up in the ice bath (not absolutely necessary to strain it, but it will get out the clumps). Let cool, stirring occasionally.
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. Then, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Once desired thickness is reached, quickly drop in the marshmallows, chocolate chips or chopped chocolate, and nuts. Let spin a few times, then transfer to an airtight container, cover, and freeze for up to one week.