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Chocolate Ganache Ice Cream

from Baking: From My Home to Yours

Ingredients

  • 6 ounces bittersweet or semisweet chocolate finely chopped
  • cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • ¼ cup sugar

Instructions

  1. Place the chopped chocolate in a large heatproof bowl. Set aside.
  2. 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.
  3. In a medium heavy-bottomed saucepan, bring the milk and the remaining ¾ cup of heavy cream to a boil.
  4. 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.
  5. Refrigerate the custard overnight.
  6. 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.