Tuesday, August 10, 2010
Chocolate Ganache Ice Cream
This week’s Tuesdays with Dorie recipe was picked by Katrina of Baking and Boys. She decided to choose Chocolate Ganache Ice Cream, which is one of the simplest recipes, ingredient wise, in the book. To get the complete recipe, visit Katrina’s blog. It’s just chocolate ganache (chocolate and heavy cream) and then ice cream/custard base mixed together. Yummy!
I had some left over ganache in the refrigerator that I had thought about using, but it was beyond its natural life so I decided to start from scratch. I only have 3 ounces of chocolate so I decided to halve the recipe. I used 72% bittersweet chocolate and hoped that would give enough flavor without being too dark and bitter. My ganache didn’t get at smooth as usual, but I hoped that wouldn’t be a problem. I’ve made custard a zillion times since joining Tuesdays with Dorie, but this time it didn’t turn out too well. It was kind of grainy (from the start) and I couldn’t ever get an accurate temperature reading, so I think I may have overcooked the custard. I mixed it all together and while it was still a little grainy, it looked pretty good.
I had to go to work so I stuck it into the refrigerator to cool and then planned to freeze it later. Making ice cream is always quite a task because I don’t have an ice cream maker. I use David Lebovitz’s method of freeze-stir-freeze to make ice cream. This usually takes about 4 hours. When I took the mixture out of the refrigerator, it was already very firm. I froze it for 45 minutes to start the freezing process and by the end of the first freezing, it was pretty solid. I stirred it as well as I could, froze it another 30 minutes and called it good. I served it right away and it was quite yummy! It wasn’t perfectly frozen but the texture was really nice. This ice cream is really rich and you can’t eat too much, but I really liked it. I think it would be good with some add-ins like nuts and marshmallows, but that wouldn’t have worked with my version. Don’t forget to check out how all of the other Tuesdays with Dorie bakers did with this week’s recipe.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 430