Ice Cream

I've been big into making ice cream recently. Last night at the restaurant, we did not have many guests until 6:30, and the prep list called for "New Ice Cream." So, we got to making ice cream. The three of us in the kitchen started tossing out ideas. It started innocent enough: strawberry, almond, hazelnut, pistachio, and then things started to get weird, anise with cayenne, apple juice with cinnamon, roasted tomato, the list goes on. We finally decided on English Toffee and Rocky Road with Homemade marshmallow cream.

For the English Toffee, we made a butter pecan ice cream base with brown sugar, half and half, eggs, and vanilla. We put that in the ice cream maker and froze it for 30-45 minutes. While that was freezing, I made some toffee, heated equal parts butter and sugar to 185, and poured that over pecans, and melted chocolate over top. I placed that in the walk in and allowed to cool. When it had cooled off, we crushed the toffee up into little pieces and mixed that in with the ice cream base. We let the whole thing chill in the freezer. End Result: Amazing

The Rocky Road started off with a normal chocolate ice cream base. I made marshmallow cream: egg whites, corn syrup, vanilla, and powdered sugar. After freezing the ice cream, I folded the marshmallows and almonds in a placed it in the freezer. The final product was ok; the marshmallow got too dispersed in the ice cream, so we did not get the distinct layers I was hoping for. End Result: Acceptable

Scott