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 ganacheÂ 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
- 6 ounces bittersweet or semisweet chocolate finely chopped
- 1½ cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ¼ cup sugar
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 to a boil.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about 1/3 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 scoop.