Chocolate Ganache Ice Cream
April 27, 2012 in frozen goodies
Chocolate is probably my least favorite of all ice cream flavors. I don’t mind chocolate chunks or chocolate swirls but straight up chocolate ice cream just isn’t my thing. This recipe, though, has been calling my name since I bought Baking: From My Home to Yours. Yeah, it’s chocolate but it’s chocolate ganache and therefore a million times more interesting than plain chocolate.
The recipe, despite it’s fancy name, is incredibly simple. You make the ganache by melting chocolate (I used semisweet) together with some heavy cream. That gets stirred into a custard which only takes a few minutes to make. Chill it overnight, pour it into your ice cream maker, and you’ve got chocolate ganache ice cream!
It is definitely the best chocolate ice cream I’ve ever tried. I knew it was going to be good when I pulled the chilled custard out of the fridge and it had the texture of pudding! Like I said, I’m normally not a fan of chocolate but I’ll make this one again – and next time I’m going to add chocolate chunks to make it even richer!
One year ago: Taco Pasta
from Baking: From My Home to Yours
Ingredients
Instructions
- Place the chopped chocolate in a large heatproof bowl. Set aside.
- Put ¾ cup of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for about a minute; gently stir with a rubber spatula until smooth.
- In a medium heavy-bottomed saucepan, bring the milk and the remaining ¾ cup of heavy cream ot a boil.
- Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about ⅓ of the hot milk mixture to temper the eggs. Slowly pour in the remaining liquid, whisking the whole time. Pour the custard back into the pan and cook, stirring consistently, over medium heat until the custard thickens slightly. Remove the pan from the heat and gently stir the ganache into the custard.
- Refrigerate the custard overnight.
- Scrape the chilled custard into the bowl of your ice cream maker and churn according to manufacturer’s instructions. Put the ice cream in a freezer-safe container and freezer for at least 2 hours, or until it is firm enough to scool.
Oh I want this…
Now I want ice cream for breakfast! :)
Oh my, this could be my new weakness in life!
How did I not see this recipe in the book yet??? Must get in it, ASAP! Looks delicious!
I want a scoop!
I REALLY need an ice cream maker!
I like chocolate, but it’s not ever my first choice. But I can see how this could take it to another level. I’m already thinking about all kinds of other add-ins!!
I can definitely take or leave chocolate ice cream but this looks so good. I am so ready for ice cream “season”!
I’m not much of a chocolate ice cream fan either but that ganache just changes everything!
I’m not a fan of chocolate ice cream either but when it’s kicked up a notch like this one, i’m all for it!! i need an ice cream maker…so badly.
Chocolate isn’t at the top of my list either, but I made this recipe for TWD a few years ago and absolutely loved it! I think I might have added marshmallows and graham crackers to turn it into s’mores, but it would have been great even plain.