Recipe Index

Sweets | Roxbury Road Ice Cream

Posted on March 3, 2012

I was looking through Jeni's Splendid Ice Creams at Home cookbook and this one caught my eye. You take the Milk Chocolate Ice Cream recipe and add more chocolate. Then add handmade marshmallows, praline sauce, and smoked almonds. It's really good. The thing is that in the cookbook, the recipe for the ice cream is incorrect, I found the correct version on her website and published it here. Also the marshmallows seem to be incorrect as well. I had time to remake the ice cream and confirm that the new recipe was good, but I didn't have time to remake the marshmallows. The marshmallows were tasty, but they seemed too flat. I recommend checking Jeni's forum to see the latest.

Yield: 2 pints / 1 quart

roxbury road ice cream



one batch of the Milk Chocolate Ice Cream except increase the chocolate to 3 ounces



1/2 cup coarsely chopped smoked almonds



1 cup heavy cream

1 cup packed dark brown sugar

1 cup packed light brown sugar

1-1/2 teaspoons vanilla bean paste

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract



1/2 cup cold water (this seems to be incorrect, needs more water, see intro above)

3 1/4-ounce packets gelatin

2 cups sugar

3/4 cups corn syrup

1/4 teaspoon fine sea salt

1 tablespoon vanilla bean paste

powdered sugar, for dusting




Combine the cream, sugar, vanilla bean paste, and the salt in a heavy-bottomed saucepan, bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 7 minutes, or until the sauce thickens a bit. Remove from the heat and add the vanilla extract. The sauce will keep for up to 1 week in the refrigerator. Reheat to serve.


Grease a baking sheet with vegetable oil. Line with parchment paper and generously grease the paper. Put 1/4 cup of the water in the bowl of a stand mixer fitted with the whisk attachment and sprinkle the gelatin over it. Let it soften for 5 minutes.

Meanwhile, combine the remaining 1/4 cup water, the sugar, corn syrup, salt, and vanilla bean paste in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Insert a candy thermometer in the pan and cook, without stirring, until the syrup reaches 236 degrees F.

Turn the mixer on to low speed and mix to break up the gelatin. With the mixer running, slowly drizzle the hot syrup into the gelatin, taking care to avoid the spinning whisk. Turn the mixer up to medium and then to high and continue beating until the mixture is very frothy, thick, and cool, about 12 minutes. (This didn't work for me, mixture was way stiff well before 12 minutes, this is why I think it needs more water.)

Turn the mixture out onto the greased pan. Wet your hands and smooth and spread the marshmallows out in the pan. Cover with a sheet of well-greased plastic wrap or parchment and let stand overnight.

Cut the marshmallows into 1/2-inch cubes and toss with powdered sugar to coat. (I found it easier to dust entire marshmallow slab first with the powdered sugar, the cut using a pizza cutter.)


When packing the ice cream into a storage container, layer it with 2/3 cup of the Vanilla Bean Marshmallows, 1/2 cup Praline Sauce, and 1/2 cup smoked almonds.


(Ref. "Roxbury Road Ice Cream" recipe, Jeni's Splendid Ice Creams at Home.)