Sunday, March 21, 2010

Strawberry Rocky Road Ice Cream

When I was growing up my mum used to make this ice cream when she had dinner parties. I remember lurking around the kitchen in the hope of stealing a bit of rocky road or at the very least getting to try a spoonful of the strawberry ice cream.

You wouldn't know it from the recipes I've blogged recently, but ice cream is my favourite summer dessert. Rahul and I were lucky enough to receive an ice cream maker with a built in refrigeration unit as a wedding gift and this weekend we put it to good use.

The recipe is from the Bather's Pavilion Cookbook, which was published in 1995 and bears no resemblance to the book of that name currently for sale which is full of Serge Dansereau's recipes. The original cookbook pre dates Serge Dansereau, who references European, particularly French cuisine. His predecessors, and writers of the 1995 cookbook, Victoria Alexander and Genevieve Harris created a menu of fresh Asian inspired dishes including chilli spatchcock with snake bean salad, tea and spice smoked quails with eggplant and stir fried beans and venison, tamarind and tempe hot pot.

I suppose this style of cooking would be unremarkable in 2010, but in 1995 you wouldn't have seen thai beef salad on every second cafe menu.

Stawberry Rocky Road Ice Cream

  • 6 egg yolks
  • 1 cup caster sugar
  • 500ml pouring cream (single)
  • 2 cups strawberries
  • 1/4 cup strawberry liqueur
  • Rocky Road (DIY or just buy some from the supermarket)
Heat the cream in a large saucepan until it's almost boiling. I used a thermometer to check the temperature and pulled my cream off the stove when it was about 80 degrees Celsius.

Meanwhile whisk the egg yolks and the sugar in a bowl until they are pale and creamy. Pour the hot cream into the yolk and sugar mixture and whisk quickly and continuously until it's well combined. If you've heated the cream too much this is where it will make trouble for you because it will cook the egg yolks quickly and causing a scrambled egg effect rather than a smooth mixture.

Put the mixture back on the stove and stir continuously over low heat. You can see the mixture is quite thin and pale initially.

Continue to stir until the mixture becomes a thick custard and coats the back of a wooden spoon. I always find this instruction a bit confusing but in essence it means that the mixture is thick enough to hit the spoon and then not immediately slide off. The mixture will become quite yellow by this stage.

Remove the custard from the heat and put it through a fine mesh sieve into a bowl. This will remove any lumps that may have formed.

Leave it to cool down while you prepare the strawberry mixture which is very easy. Wash and hull two cups of strawberries and blitz them in the food processor until they are liquid.

Strain the liquid through a fine mesh sieve to remove and lumps and large seeds. You should have about 1 1/4 cups of strained strawberry puree.

Get our your strawberry liqueur. I chose this brand because it proclaimed a 'wild' strawberry flavour and was slightly less lurid than some of the others available. Whether this made any difference to the final product I can't say!

Combine the custard, strawberry puree and liqueur and give it a good mix.
Put it in the fridge until it cools down. Once it's cool churn it in the ice cream maker in accordance with the manufacturer's instructions.

When it reaches a good consistency remove from the maker and stir through chunks of rocky road, then freeze. Keep some rocky road for decoration if you like.

I made rocky road with Lindt milk chocolate, almost slivers and Pascal marshmallows. I prefer it home made but you can use the bought stuff.


  1. looks great, am definately going to try it. Although use an Italian Strawberry liqueur (Russo), as it is easier to find in the shops