They say (I can't remember who "they" are) that if you want to warm up on a cold day, taking a hot bath will actually make you feel colder when you get out. Maybe this is the reverse with ice cream in winter? Eat ice cream, feel warmer on the outside.
That's my story and I'm sticking to it.
Here's the ice cream I've been eating for the last two days:
Gingerbread Rocky Road Ice Cream
My inspiration? First, these guys...
JET-PUFFED Gingerbread Mallows. Gingerbread marshmallows, people!!!
(Be warned. You'll be eating these straight from the bag.)
The second inspiration? Marshmallow Creme. To me, the holidays aren't complete without a jar of JET-PUFFED Marshmallow Creme set aside for my dad's fudge.
We're making over rocky road ice cream for winter with Gingerbread Mallows, chopped ginger snaps, bittersweet chocolate, and a spiced marshmallow ribbon throughout a lovely chocolate ice cream base. Not only do all of the add-ins add flavor, they add texture. Chewy marshmallows, crunchy cookies and chocolate, creamy and slightly sticky marshmallow creme...it's all in there. Oh, it's yummy.
Gingerbread Rocky Road Ice Cream
{makes 1 quart}
1 ounce unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa
1 cup 2% milk
1 egg
2 egg yolks
3/4 cups sugar
1 & 1/2 cups heavy cream
1/2 teaspoon vanilla
pinch kosher or sea salt
1 cup roughly chopped ginger snap cookies
1/2 cup bittersweet chocolate chips
1 cup JET-PUFFED Marshmallow Creme
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon allspice
pinch ground cloves
1 cup roughly chopped JET-PUFFED Gingerbread Mallows
(Be sure the bowl to your ice cream maker has chilled in the freezer for at least 24 hours.)
Place a heat-proof bowl with the chopped chocolate over a pan of barely simmering water. Stir occasionally until melted. Whisk in the cocoa. The mixture will clump; that’s ok. Gradually whisk in the milk. Continue whisking over the simmering until the chocolate has dissolved into the milk. Remove the bowl from the heat and let cool.
In a large bowl, whisk the egg and yolks for 1 minute. Gradually whisk in the sugar and whip until thick, combined and pale yellow. Whisk in the cream, vanilla, and salt. Stir in the chocolate mixture. Cover with plastic wrap and refrigerate for at least 1 hour.
Meanwhile, toss the chopped ginger snaps and chocolate chips in a bowl. Place in the refrigerator to chill.
In a small bowl, stir together the marshmallow creme, ginger, cinnamon, allspice, and cloves. Cover with plastic wrap and set aside.
Pour the chilled ice cream mixture into the ice cream maker and process according to manufacturer’s instructions.
Two to three minutes before the end of the processing time, add in the ginger snaps, chocolate, and the chopped marshmallows.
Once the freezing cycle has finished, scoop the soft ice cream into a freezer-safe container, adding in some of the spiced marshmallow creme throughout. Press a piece of plastic wrap onto the ice cream and freeze until hard enough to scoop, about 4 hours.
Scoop into cones, bowls, or even muffin liners for serving. Top with a gingerbread marshmallow.
*This post is sponsored by JET-PUFFED Marshmallow. As someone who has purchased their products for years, this makes me so happy. All opinions are my own.*
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Ice cream for winter. Who's with me?
