Rocky Road Ice Cream

Rocky Road Ice Cream:

-1 carton ice cream (chocolate; we used Nestle Alpino but really, the most expensive dark chocolate you can afford would be ideal. Unless you can make your own. The fluffy, super-sweet stuff is a bust!)

-1/2 package peanuts, salted and roasted (found in the beans aisle)

-1 batch chocolate sauce (see below)

-mini marshmallows

Roast your peanuts by shaking them onto a cookie sheet, spraying lightly with olive oil, sprinkling with salt and stick in oven until lightly browned. (Or buy pre-roasted!) Let cool.

Prepare your chocolate sauce. Let cool.

Allow ice cream to get somewhat soft. Then, in an empty ice cream tub, layer in this order:
ice cream, chocolate sauce, peanuts, marshmallows, ice cream.

Press down with a spoon to pack the layers together, then freeze.


AMISH COCOLATE FUDGE SAUCE, via Mom Bugigangas

30 grams chocolate chips or chocolate meio amargo
2 T SALTED butter
1 cup cofectioner's sugar (açucar de confeiteiro or impalpável)
1/4 cup + 1 T evaporated milk (make your own by using powdered milk and water; should have a thick consistency)
1/4 t vanilla

In a double boiler, melt chocolate and butter over simmering water. Add sugar and milk, alternately, blending with a whisk. Cook, uncovered, for about 15 minutes, whisking often. It will become thick. Remove from heat, transfer to a mixer bowl, and beat for 5 minutes (or throw in a blender). DO NOT OMIT THIS STEP. Stir in vanilla and salt.

Serve immediately or refrigerate/freeze. To reheat, place jar in a pan of simmering water or back into a double boiler.