So, we were leaving town and we had a bunch of cream, eggs and milk in our fridge. What does that equal? Ice cream!
I made Dorie Greenspan's Dark Chocolate Ganache Ice Cream. This ice cream is chocolate ganache and a custard mixed together and frozen in an ice cream maker.
Rich and creamy. And REALLY chocolatey. I'm still in chocolate shock.
Dark Chocolate Ganache Ice Cream6 ounces of bittersweet chocolate, finely chopped
1 1/4 cup of heavy cream
1 1/4 cups of whole milk
4 large egg yolks
1/3 cup of sugar
MethodPut the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring 3/4 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 1/2 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. Freeze according to manufacturer's instructions.