Chocolate Ganache Ice Cream – rich chocolate ice cream made from only a few simple ingredients. You’ll never go back to buying chocolate ice cream again!
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.
It is also 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!
How To Make Chocolate Ganache Ice Cream
- Bring ½ of the heavy cream to a boil in a small saucepan
- Pour hot heavy cream over chopped chocolate; let sit for 1 minute an then gently stir with rubber spatula
- Heat remaining heavy cream and milk together
- In a separate bowl, whisk together egg yolks and sugar
- Still whisking the egg mixture, slowly drizzle in some of the hot milk mixture to temper the eggs
- Pour the custard into the pan and cook until it thickens slightly
- Refrigerate the custard overnight
- Freeze in ice cream maker according to manufacturer’s instrutions
How To Store Homemade Ice Cream
I store my homemade ice cream in this cute 1.5 qt container meant specifically for ice cream. It’s under $8 and it’s shaped like a regular ice cream container. I have several of them now because I love them so much. Plus, they just look cute in pictures
Any airtight, freezer-safe container will also work. Use a good quality one if you’re using a Ziploc one or something like that. I’ve had cheaper ones crack in the freezer.
How Long Is Homemade Ice Cream Good For?
Homemade ice cream is tastiest when consumed within a week but it will stay edible for up to a couple months. If you plan to store it longer than a week, I would press plastic wrap along the surface of the ice cream before putting the lid on.
More Homemade Ice Cream Recipes
- Vanilla Bean Ice Cream
- Circus Animal Cookie Ice Cream
- Ginger Peach Ice Cream
- Banana Pudding Ice Cream
- Orange Sherbet
- Birthday Cake Ice Cream
- Mexican Hot Chocolate Ice Cream
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- 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 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 scoop.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 170mgSodium: 64mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 7g