Posts tagged ‘ice cream’

September 4, 2011

Chocolate Ganache Ice Cream

by Lauren

I purchased an ice cream maker in April when I was eagerly waiting for summer.  Since Labor Day weekend is the unofficial “the end of summer,” I figured it was an appropriate time to post an ice cream recipe.  I tried my hand at salted caramel, vanilla bean, and strawberry throughout the summer, but with a dark chocolate lover visiting there was no better time to get over my fear of a chocolate based ice cream.  This recipe comes from  Baking: From My Home to Yours by Dorie Greenspan.  It is rich, seriously rich.  I haven’t even completely let it harden into it’s true form, but a few spoonfuls of the base (pre-hardened liquid or more like mousse in this case) and straight from the ice cream maker (shown below) indicate that this will be an intense chocolately explosion in your mouth.

 

So finally, the recipe:

Chocolate Ganache Ice Cream, by Dorie Greenspan, Baking From My Home to Yours (page 430)

Ingredients:

  • 6 ounces bittersweet chocolate, finely chopped (I used one bar of 70% Lindt Excellence Dark Chocolate and one bar of 85% Lindt Excellence Dark Chocolate)
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/2 cup sugar (It called for 1/3, but we added a bit because the store only had one bar of 70% chocolate and we were going to use 2 bars of it)
  • You will also want a thermometer
Instructions:

Put the chocolate in 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, stir the cream into the chocolate in larger and larger circles. When the ganache is smooth, set it aside.  Try not to eat the ganache, I repeat, try not to eat the ganache.

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. Keep whisking and drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle (and become scrambled sugar eggs). Always keep whisking and slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, while stirring, 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. Immediately remove the pan from the heat and slowly and stir the custard into the ganache.

Refrigerate the custard until chilled (I let it refrigerate overnight because my ice cream maker had to cool in the freezer overnight) before churning it into ice cream 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.

Happy last weekend of summer!

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