Blame it on the warm weather, but two different ice cream recipes in a row are an essential for this time of year. Whether they're melted, frozen, toasted or eaten plain, it's become apparent to me that I've become increasingly obsessed with marshmallows, as I've gotten older. They're a wonderful companion to chocolate and superb in a s'more (no matter what type of s'more it is!) and elevate a chocolate ice cream to sublime standards.
I love texture in my food- especially in my ice cream, and when I flipped through this cookbook, by David Lebovitz, I wasn't dead-set on making the chocolate ice cream until I saw the footnote at the bottom suggesting some add-ins to make your own Rocky Road. Done. I zeroed in on that tiny font and clung to the idea of a rich, decadent chocolate ice cream with that crunchy and chewy texture I craved. And I was not disappointed!
