Chocolate Ganache Ice Cream

Do you know what is happening one week from today? A very big deal. Part of the reason we need to have more fudginess today.

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So much fudginess…

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Directions for Chocolate Ganache Ice Cream

Slightly adapted from Baking Chez Moi

  • 6 ounces dark chocolate, chopped
  • 1.5 cups heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 1/3 cup sugar
  • Pinch of salt
  • 1 Tablespoon vodka (optional)

Bring 3/4 cup of the heavy cream to a boil. Meanwhile, place the chocolate in a large heatproof bowl. Pour the cream over the chocolate and let it sit for a minute before stirring it slowly.

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Once the chocolate is melted, stop stirring.

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Have a strainer ready over the chocolate bowl. Heat the salt, milk, and remaining heavy cream in a medium saucepan until steaming (about 170 degrees).

Meanwhile, whisk together the yolks and sugar. Temper the egg yolks with some of the warm milk mixture, whisking constantly. Then, pour all of it into the medium saucepan and heat until it is 175-180 degrees.

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Pour through the strainer into the chocolate, and gently stir it.

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Place the entire bowl in the refrigerator for at least 4 hours or overnight to chill completely. Add the vodka before churning.

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Then, churn according to the directions for your ice cream maker.

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Directions for Chocolate Ganache Ice Cream (without pictures)

Slightly adapted from Baking Chez Moi

  • 6 ounces dark chocolate, chopped
  • 1.5 cups heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 1/3 cup sugar
  • Pinch of salt
  • 1 Tablespoon vodka (optional)

Bring 3/4 cup of the heavy cream to a boil. Meanwhile, place the chocolate in a large heatproof bowl. Pour the cream over the chocolate and let it sit for a minute before stirring it slowly. Once the chocolate is melted, stop stirring.

Have a strainer ready over the chocolate bowl. Heat the salt, milk, and remaining heavy cream in a medium saucepan until steaming (about 170 degrees). Meanwhile, whisk together the yolks and sugar. Temper the egg yolks with some of the warm milk mixture, whisking constantly. Then, pour all of it into the medium saucepan and heat until it is 175-180 degrees. Pour through the strainer into the chocolate, and gently stir it. Place the entire bowl in the refrigerator for at least 4 hours or overnight to chill completely. Add the vodka before churning. Then, churn according to the directions for your ice cream maker.

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One thought on “Chocolate Ganache Ice Cream

  1. Pingback: Brown Butter and Vanilla Bean Weekend Cake | fudgingahead

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