Ice Cream Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

One of the few bright spots in 1929, the year of the great stock market crash, was the birth of rocky road, an enduring all-American ice cream favorite. The name was purportedly coined as an acknowledgement of the tough road ahead for most Americans during the Great Depression. We’ve given it a modernist tribute with our deconstructed version. In lieu of mixing marshmallows and chunks of nuts into a chocolate base, we separate the ice cream into its component parts, each of which we’ve reimagined to create an ultimate version: there’s our <a href="/recipes/dairy-free-cocoa-gelato">Dairy-Free Cocoa Gelato</a>, <a href="/recipes/egg-free-vanilla-ice-cream">Egg-Free Vanilla Ice Cream</a>, <a href="/recipes/chocolate-turkish-delight">Chocolate Turkish Delight</a>, <a href="/recipes/malted-peanuts">Malted Peanuts</a>, and <a href="/recipes/cream-cheese-marshmallow">Cream Cheese Marshmallow</a>. We freeze the ice creams (yes, you can freeze frozen ice cream until it becomes brittle), Turkish delight, and marshmallow in liquid nitrogen baths and smash away. The result: a rocky road that’s truly rocky.

Rocky Road Ice Cream