Chocolate Ganache Ice Cream
Katrina of Baking and Boys picked Chocolate Ganache Ice Cream. The lone woman in a houseful of boys, Katrina has her hands full, yet she always manages to cook up some tasty treats.
When I first saw this recipe pick, I had mixed feelings. None of us really like chocolate ice cream because it usually tastes artificial and doesn't have a real chocolate flavor or texture, so I was hoping that this wouldn't be a waste of time, ingredients, and freezer space. But I was also excited, hoping that this recipe would be the one to change our minds since Dorie has had more hits than misses with our family. And with this recipe, Dorie succeeds again. We all liked the smooth creamy texture and deep, true chocolate flavor. Everyone practically licked their bowls clean, and the remaining ice cream was gone in record time. I know that this ice cream will be reappearing as the summer days get hotter, and that says a lot coming from a bunch of people who "don't like" chocolate ice cream!
This ice cream has a few simple ingredients and is very easy to customize. Add some nuts, chocolate chunks, and marshmallows for Rocky Road, or crushed candies or cookies for your own special treat. Whatever you do, you will definitely enjoy this creamy, chocolatey ice cream.
Chocolate Ganache Ice Cream
Dorie Greenspan, Baking From My Home to Yours
6 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring ¾ cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.
Serving: If the ice cream is very firm—as ice cream made with premium-quality chocolate often is—allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.
Storing: Packed tightly in a covered container, the ice cream will keep in the freezer for about 2 weeks
Thanks for a great pick Katrina. If you want the recipe for this excellent ice cream stop by Baking with Boys and Katrina will have the recipe for you, along with her special take on the recipe. If you want to see what the other TWD bakers made visit our blog roll.
THE WINNERS
Thank to everyone who participated in the Girard's salad dressing give away. Winners where chosen by :
Random Integer Generator
Here are your random integers, generated with replacement:
9 24 5 3 16
Timestamp: 2010-08-09 20:57:19 UTC
Barbara at Barbara Bakes
Becky Boyer at Columbus Foodie
Scrambled Hen Fruit
Michelle at Big Black Dog
Lynn at Queen of the Castle Recipes
Please email (epsteinrr5@gmail.com) your complete mailing address so Girard's can send you your winnings.
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