well hello there friends it's still summer and I'm hot and I love to eat ice cream so today I made a rocky road ice cream delicious with marshmallow and the nuts and the chocolate chip it's fantastic I'm going to show you how to make it really really simple friends remember now if you like the video I'm ready to eat thumbs up if you like the video don't forget subscribe to the channel and don't forget to ring the bell I'm glad you're here friends stay tuned we're goingon to make Rocky Road ice cream right now [Music] [Applause] [Music] okay my friends let me show you how to make it it's delicious very simple um we're going to uh I got some cream and milk I got one and A2 cup of cream and one and a half cup of milk then I getting to the boiling point uh any second so we're going to prepare some ingredient uh and then we're going to mix it with the egg I'm going to show you so I got F three whole egg and two yolk I got a half a cup of sugar and I got a half a cup of cocoa powder the cocoa powder my friends I uh and and and I have a a little bit of vanilla salt say vanilla who's got vanilla salt I got it vanilla salt I love vanilla salt you know have vanilla salt just use regular salts but it's really nice in baking you going to put salt in there why you know why do I put salt in ice cream well friends you're not going to test the salt the salt is just there to wake up the ingredient make sure when you mix this um this cocoa pow thing you do it slowly friends otherwise you're going to have uh did I tell you I strained my cocoa powder before you know when you buy the as tendency of uh of uh uh stick together so I strain I put a strainer and I like I do poed sugar same deal with a cocoa powder so I mix it up until I got a nice past right there and then what I'm going to do as soon as I got a paste here see I do it very slowly as soon as I get a paste I'm going to take some of that hot milk right there as soon as it comes to a boil almost anyway uh and I'm going to temper those eggs so I'm going to introduce heat to it slowly and right here my friends I got egg 8 oz of uh uh chocolate real chocolate I'm using a 85% it's really really beautiful chocolate when you buy higher the percentage of cocoa of butter and and and less sugar you're going to have so you your chocolate at 85% is literally bitter that's why you got to put the sugar in there okay otherwise it's going to be really really bitter and then uh uh now you can put more sugar if you want but I like it see right here I got my paste so now as soon as this is boiling friends we're going to put it in here and we're going to introduce that heat slowly to the egg because if I go fast if I go fast then I'm going to have a scrambled eggs and I don't want to do that see it's almost at the boiling point so we're going to introduce it slowly you see this is like you when you do any custard you know if I'm making a cream Ang or if I'm making a cream patier anything or custard custard just disgusted making a creeme Brule you want to do this you're making a cream caramel you want to do this you introduce the heat slowly to the egg otherwise you got swimmer legs it's not complicated you know nothing we do is complicated when you understand why why are we doing this so this is why we're doing it we're doing slowly because then otherwise we have scamble legs you know none of it is complicated cooking is not complicated people make it more complicated than what it is you know I remember when I started my apprenticeship like 50 some years ago yeah more than 50 years ago um when we were asking chefs you know some of them really could but some of the chefs you know we were working with hey Chef why why am I doing this cuz I'm telling you to do it that's why I go do it but we never got an answer so we just did it you know and and after being yell that 20 time quit asking question do your job you just did your job you just and you did because you were supposed to so look guys I'm now my eggs are now tempered I am now going to cook them you see and believe me sometime I try to take short cut friends I try to take short cut but shortcut doesn't work I tried one day I say you know what I don't need to cook the egg as much I'm just going to pull temper them and they'll be perfectly fine well h they went they have to be cooked my friend did I put the vanilla yet I don't think so I didn't put the vanilla see they keeping an eye me look look a little bit of vanilla o little bit of vanilla one teaspoon of vanilla did I tell you the measurement I think I tell you the measurement of everything so I got eight ounces of chocolate right here friends and what we're going to do now I'm very very low heat cuz you remember I was already at the boiling point I need to cook this very slowly until all the chocolate melts and until I get to a temperature of 180° all right so I'm at 150 now and need to get 180 and you'll see by the time you get 180 this will have thickened it'll be like a not a thick custard but it'll be thicker much thicker than this all right so I'm going to do it slowly I'm going to melt the chocolate and when you do this friends stay stay right here please don't go anywhere okay doesn't take that long I just want you to stay here because if you don't the chocolate is going to fall in the bottom and it's going to attach in the bottom okay so you really really have to stay here in a minute you're 180° boom you stop what am I going to stop I'm going to put it in this bowl right there Then already got a piece of Custard in there and it's on an ice bass now the why I'm doing this is because I don't want to wait forever this is only going to take 20 minutes but if I have if I don't have the time what I do is I take this this custard I put it on a bowl I put a plastic film on top of it and I put it in the refrigerator for four five hours that's how long it's going to take to cool it has to be 40° or colder before I put it in the ice cream maker all right so I'm going to continue doing this friends and I'll see you in a few minutes when it's 180° and the and the uh the custard is thicking okay it won't take that long it'll take maybe two or three minutes okay I'll be back in a minute okay friends well look it's h see how thick it is turn the heat off now the whole time friends I don't stop the whole time you here you got to mix it you got to get to 180 okay when you're at 180 you know you're in good shape all right don't skip that because it's very important now at this point friends you certainly don't need to do this but because I like everything to be perfect the best possible way I am going to strain it okay and like I said you don't have to do this I'm putting a strainer in it and I'm going to pass it through the strainer this is in case you over cook a couple piece of eggs you know sometime in the in the bottom the chocolate is uh it sticks in the bottom a little bit you got to be careful the whole time that's why I say mix mix mix and you see you see right here it's very thick it's very thick and now what we're going to do we're going to strain it in this we capture any of the egg that may have overcooked and right there my friend and you have yourself a readymade ice cream is going to be smooth as silk the the consist the thickness of it the consistency of it to me is everything remember texture the conductor of flavor so now look my friends I have it on a nice bath now at this point it's very important then again we uh pay attention to what's happening we're going to change the temperature from boiling to 40° temperature and the only way that's going to happen is if I put it in a nice bath and I mix it for the next five minutes now five minutes is not going to get to the right temperature but it's going to avoid making a crust a skin you know when you have hot milk and you leave it like that you get a skin right well if you put it on the um if you mix it you're not going to get a skin and by the time it gets cooler enough then it's not going to make a skin anymore so for the first five minutes you do this now if you don't have time to do this and you want to go faster take a plastic make sure you clean it up really good like this put a plastic crap on top of it not on top of the bowl on top of the actual ice cream and leave it in the fridge for five 6 hours 8 hours however long it takes to get it to 40° the fact that I have it on a nice bath right now it's not going to take very long at all it's probably going to take about 20 25 minutes you see I have a bowl little smaller bowl and B and I'm holding those two so no chance of water getting into it okay all right my friends so I'm going to get this to 40° temperature then it'll be thick enough and it'll be cold enough for my ice cream maker to make it perfectly and then I'm going to show you my trick to make the Rocky Roll ice cream in a whole different level I promise you you're not going to be able to buy that you're going to have to make it next time you want because it's so delicious I'll see you in a minute okay friends look at this almost like an ice cream so now look friends we're going to put it oh oh oh I got to tell you about this ice cream maker this is the less expensive ice cream maker than quizen armix uh somewhere I think I paid around $80 $80 $90 something like that if you make ice cream it's a must if you don't what you have to do you have to put this in a freezer friends and every 10 minutes mix it 10 minutes mix it 10 minutes mix it in a freezer H otherwise you're going to have cust crystallization you're going to have you're not going to have a smooth ice creamy ice cream this makes a smooth creamy ice cream what it keeps mixing it so no cust cust crystallization so we're going to put the the mixture in here it's 40° 45° right now and uh and we're going to put it in here and you see thick already as it is and uh and the bowl then I just put stuff in it now I going show you but I am going to show you in a minute just give me one second uh there's a bowl then you put in your freezer now I was watching a year or two ago when I was uh uh because in a restaurant we had a commercial Italian making machine a huge machine with a compressor and all that but I was looking for stuff than you guys could use at home machines than you guys could use at home and I watched a lot of different review of expensive machine and less expensive machine and I and I found this to be the most reasonable machine it's really simple there is a bowl this is right there this bowl comes in with a machine you got to keep this in your freezer okay and it's got to be hot as a rock there's some liquid in there it becomes hot as a rock if you take the thing out of the bowl out of the freezer and you shake this and you hear liquid it's not cold enough it that's has to be solid as a rock this is the secret this has to be solid as a rock and the and the but you're putting in has to be around 40 50° maximum maximum okay then you put this thing in there right there right there and then you put this cover right there on on top of it and and and very fancy turn it on makes a terrible noise don't worry this is going to go on for about 20 minutes 15 20 minutes if you went at the right temperature 15 20 minutes should be more than enough and then what I like to do and my rock and roll ice cream is put a little Bailey in there now if you're making it for kids my mom used to say put extra boots for them they go to sleep early but not going to promote drinking now uh but Bailey in Rocky Roll ice cream makes it to the whole new level don't put too much just put a little bit okay you can also put grar in there andest you can put a bunch of stuff it's going to take a little while for the alcohol that it's not happy with it but it's going to get to it eventually and uh cuz right now it just blocked it but it's going to be fine we're going to let her run we're going to let her run for about 20 minutes 15 minutes and then we're going to put some chocolate chip we're going to put some um marshmallows we're going to put some uh uh Walnut or pean chopped up and almonds sliver almonds we'll be back in a minute when it's nice and mixed up together okay okay friends it's been about 15 minutes it's about 9 10° now and um this is now where I want to put my uh chocolate chips you don't have to put as much you can put less you can put more it's up to you chop can you should take your time do it you know a little bit at a time your machine is not going to like it's going to make some funny sound but um such is life see it's not liking [Music] it and then a little bit of marshmallows again you put as much as as you want friends I'm going to mix this up for another a couple of minutes to make sure it's really well mixed and then I'm going to take it out out and I'm going to put it in a uh 24 container that I have with a cover on it and I'm going to freeze it cuz right now it's still going to be soft ice cream so I'm going to take it out of there put it in here and then I come back and and do a nice serving and uh and we can enjoy it together maybe we little more bellies okay friends well you may have to leave it in a freezer for a few hours cuz you see it was still kind of like a liquid I mean not liquid but uh uh soft it's not easy to take it off I think Jack was recording while I was taking it off right it's not easy to take it off you got to and you have to hurry you have to hurry because if you wait too long then the ice cream is going to melt to a point where when it put in the freezer it's going to crystallize so it's very important to do it kind of fast you know they don't like oh take my time you know move and then put it in a container like I did right there and you want to put a plastic film on top friends you see cuz a plastic F film is again going to help you uh avoiding a crystallization and uh so we're going to take this out and then and then what I do I just U I I'm I I put my ice cream uh scoop in a in a hot water and then I get a nice scoop of it right there and and then I uh I I I like to put a little bit of the nuts on top you know the the Walnut the Pang whatever ice cream whatever El I'm putting in there and a little bit of almonds in there and and and then since this kind of ice cream I put a marshmallow in there and then and then I eat it and you know what this is a one of those videos where I'm actually not going to burn myself thank [Music] goodness friends if you like chocolate that's amazing it's much richer the one you make than the one you buy I hope you all try it uh it's worth the Dowing my friend remember thumbs up you like the video don't forget to subscribe to the channel and don't forget to ring the bell thanks for watching [Music] friends I'm going eat that whole thing now well at least I'm going to eat this one I don't know about eating the rest but this is delicious [Music]