Tuesday, August 10, 2010

TWD—Chocolate Ganache Ice Cream—My Pick!

Oh. My. Ganache! (How clever is THAT saying?)  This is the ultimate chocolate ice cream.

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It’s  finally my turn to pick the recipe from Dorie Greenspan’s book, Baking From My Home to Yours in our baking group, Tuesdays With Dorie.  At the time I needed to pick and get my chosen recipe back to Laurie, I was not in a position to look through the book over and over, though I do that a lot.  I had not totally decided what to pick yet.  But since I was short on time and have been on such a homemade ice cream kick this summer, I decided to go with the Chocolate Ganache Ice cream.  I made it a couple times over the last year or so and it was fantastic—perfectly chocolaty and smooth and creamy.  If I had really thought through it, I wouldn’t have picked something that not everyone has the equipment to make it (an ice cream maker), but since I knew David Lebovitz has a great method to making ice cream without a machine, no one really has an excuse not to participate! ;)

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This is how I like it the best—right out of the ice cream maker, soft serve.  Because it has so much good quality chocolate in it (70% Lindt Excellence Dark Chocolate is my choice), it really hardens up after a few hours in the freezer.  Never fear though, just nuke it for a minute or let it sit on the counter for 10-15 minutes.  Perfecto.

Since picking it for TWD, I have made it 4-5 times.  What?  I know, that’s a lot of ice cream.  Sort of.  If you think about it, it only makes a quart each time.  We have had company over a few times and I’ve shared a lot of it, like 99% of it.  It is the kind of ice cream I can only eat a few bites of and that is enough.  It’s rich. Super rich.  Almost TOO rich.  I love it.  But I decided something during these last few weeks of testing out the ice cream.  I’d rather have vanilla.  I know, can you believe it.  What I like about vanilla is that you can then smother it with any and all toppings—including chocolate.  But by using vanilla ice cream as your base for all kinds of sundaes, you can have more.  I seriously could never eat a bowl of the Chocolate Ganache Ice Cream.  But I could eat a BIG ol’ sundae with chocolate and caramel and nuts and sprinkles and whipped cream with a cherry on top if the base was vanilla ice cream.  So there, I admitted it. 

Not wanting to veer from the original Chocolate Ganache Ice Cream, I think I left it “plain” every time.  Except the last time I made it a few days ago (which I made one and a half times the recipe in my new 2 quart ice cream maker—review coming soon!), I put chopped Twix bars in half the ice cream.  Good stuff.  I just couldn’t bring myself to add more things.  Maybe a little whipped cream on top of a small bowl of the ice cream would help offset its super richness.  I will make this ice cream again (and again), I’m sure.  I like that it is a custard ice cream, but doesn’t call for 6-8 egg yolks, like some recipes, only four egg yolks.

You might remember these from a few weeks ago--Chewy, Chunky Blondies—I made them into cookies and sandwiched them with Chocolate Ganache Ice Cream.  Super rich goodness!

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Let’s talk about making ganache.  I used to be afraid of it.  Now, it is one of my favorite things to make.  After putting some good quality chopped chocolate in a heat proof bowl, bring a little cream to a boil in a saucepan on the stove.  Pour the cream over the chocolate and let it sit for a minute or two.   Slowly whisk the chocolate and cream together.  It will not be pretty at first.

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Keep stirring.  It gets better.  Within moments, it will look like this--

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You just try not to lick the spoon and double dip. ;)  Let the ganache sit while you prepare the custard.  In a bowl, whisk together the sugar and egg yolks.  Bring the milk and the remaining cream to a boil.  Drizzle about 1/3 of the boiling cream/milk into the egg/sugar mixture while whisking.  This will temper the yolks, so they don’t curdle.  Continue slowly pouring the rest of the cream in to the yolks and whisking.  Then pour the custard back into the saucepan and cook over medium heat.  Do not stop stirring.  The custard will thicken slightly and coat the back of a spoon.  You want the custard to reach 170 degrees but not more than 180 degrees.  It has been my experience that the custard comes to temperature with just a couple minutes!  Remove the pan from the heat and slowly stir the custard into the ganache.

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Refrigerate the custard until chilled.

The custard will go from this runny consistency--

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To this after about an hour or so--

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By the time this has chilled for a few hours, it is as thick as mousse or pudding.

Look how thick!  I will admit, as many times as I’ve made it, it wasn’t always as thick as this, but it was still more thick than other kinds of ice cream I’ve made.

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It’s getting there—almost done, it’s only been about 20 minutes here.

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Ahhh, that’s perfection in about 25 minutes.

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Sigh.  If you’re not here from the TWD group, you’re probably just dying for me to get to the recipe.  I could just keep looking at and posting more pictures of this ice cream.  It makes me want to sneak over to the freezer and have another little bite.  I won’t--or not.  You’ll never know.  hehe  Thanks for such a fabulous chocolate ice cream, Dorie!

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

I go for dark, dark bittersweet chocolate in this ice cream, but it is good made with semisweet as well. (You could even use milk chocolate, but the flavor will be very mild.) It’s also good with chocolate chunks, rum raisins (page 92) or both, tossed in at the last minute of churning.

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.

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Thanks for freezing along with me this week, TWD Groupies!  Can’t wait to see everyone else’s ice cream!  And just one more photo—you would not believe (well, you probably would) how many pictures I have of this stuff.  The Twix addition--

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Thanks, Ya’ll.

64 comments:

Tia said...

yay for your pick this week!

also, you rock. You did double Dorie recipes - blondie cookies and this ice cream.

:) have a great day!

Megan said...

Even though I didn't participate with your pick, I thought about you. Does that count? It should. But you've also inspired me to try that ice cream!

Liz said...

There are several things I can't believe in this post. First of all, preferring vanilla?! Blasphemy. Second of all, you didn't make, like, caramel-pretzel-peanut butter-cotton candy chocolate ice cream? I was bracing for major Katrina creativity. :) Seriously, though, the end product was so good, it really didn't need any tampering. (Too bad I tampered anyhow.) This is definitely an awesome recipe and I'm so glad you picked it!

Sweet and Savory said...

I want to make a plaque with a picture of you and your photos of ice cream and put it on my kitchen wall. You are the greatest.

I can't be subdued. This is delicious.

Mine is not even done. It is in the freezer firming up. I have never made ice cream so I did not know about David Leibowitz's method.

The truth is, it is so good, I don't care, if it is not perfect. When I took a spoonful, it certainly looked and tasted like ice cream.

I was so excited, I ran to my husband, interrupted him, in the middle of a phone call, to stick a spoon, in his mouth. Fortunately, it was one of my sons and not a business acquaintance.

Thank you!!!!!!

Shandy said...

The chocolate ganache ice cream really does harden after a couple of hours. I was shocked! Your ice cream cookie sandwiches are to-die-for! WoW! In fact, all your ice cream photos are beautiful. I loved this recipe and so glad you chose it for hosting this week.

Stephanie said...

You chose an awesome recipe this week! This was one of the best chocolate ice creams I have ever had. Ours is all gone now but seeing your pictures makes me want to make it again.

Nickki said...

I have to agree with you 100% - as much as I love this chocolate ice cream, it is almost too rich! I also prefer vanilla ice cream with hot fudge sauce & various candies for sprinkling! But you still rock for choosing this recipe and I know I'll make it again - thanks! :-)

Paula said...

The second picture on this post makes me so hungry for this stuff--and I wasn't even crazy about it for the same reason you said--too rich to eat much. And that picture is so simple. Go figure. Anyway, thanks for hosting us.

Jill said...

Thanks for the great pick! It's the perfect chocolate recipe for summer.

This was too rich for a lot of crazy mix-ins and toppings, but that was OK with me. Just a small bowl of ice cream straight-up is pretty good!

steph- whisk/spoon said...

it is soooo delicious--thanks for the pick! i agree that soft-serve consistency is tastiest. love that you put twix in a batch!!

Clivia said...

Katrina, you prefer vanilla because you haven't tried this with Lindt's milk chocolate. Super good.
Thanks for choosing this great recipe!

Pamela said...

Great choice, Katrina. I like the ice cream a little on the soft side, too. So fantastic. Your pics are wonderful, too!

chocolatechic said...

I'll be making this today.

Di said...

I was glad to see that someone finally picked this ice cream. I, too, have made it quite a few times. It's a favorite with my girls. Your pictures look fabulous. Mmm. =)

Cristine said...

Thanks for hosting this week! I thought this was the perfect chocolate ice cream!

Engineer Baker said...

Awesome pick this week - although yes, almost *too* rich. So good though!

Valerie said...

Oh my ganache indeed! Seeing your photos makes me wish I had an ice cream maker, talk about chocolate love. :D

Great pick!

Lila said...

This is a chocolate lovers dream. Thanks for filling my weekly cravings by pictures alone!
Lila Ferraro

steph said...

Wow - that looks so rich and creamy. I'll have to give it a try!

Flourchild said...

I hated I had to miss this one because you posted..your one of my favorite TWDers:0). It's been so crazy after my daughters car accident..she is doing good. My days seem to consume all the other issues with ins. etc...
The ice cream looks incredible and your pictures rock like usual!

Lisa Ernst said...

I got to your post a bit later than usual, but have to say that you have made my dream ice cream here! Super rich, not much sugar. Yum. I love the soft serve texture the best also. This would be great with some toasted slivered almonds on top. Godiva used to make a "dark chocolate truffle" ice cream that was super rich, maybe similar. The problem for me and ice cream is that I really don't have much feel for when to stop....LOL Now I'm thinking my upcoming NYC trip should include a quest to find the best ice cream -- portion controlled.

Jennifurla said...

Great pic, send some this way please

SiHaN said...

thanks kat for the lovely pick this week.

Fallon said...

Yummmy!! I love ganache for being so easy to whip up in a hurry.

Rachelle @ "Mommy? I'm Hungry!" said...

I'm back to baking with TWD this week. Perfect timing to choose ice cream! It's our daughter's birthday today so we'll eat some later and my post will be up later tonight. I tasted it soft serve, and boy is it chocolaty! =)

Katy said...

Awesome, awesome choice! :) Thank you!! I love all of your photos too.

Anne said...

Yum! We loved this Katrina- thank you!

Jules Someone said...

Wow! Those are some amazing photos! Great choice!

Amber Marie said...

Thanks for the great pick this week! I love making homemade ice cream - and it's perfect for the summer!

Eliana said...

What a great pick Katrina. I have so been enjoying reading about how everyone loved making this ice cream this week.

Jessica of My Baking Heart said...

Very nice! :) Thanks for such an awesome pick, Katrina! It was amazing!

Leslie said...

SUPER pick, Katrina! I was so excited when I saw you picked this ice cream because we LOOOVVVVE it. You cracked me up when you suggested topping it with whipped cream to offset its richness. I'll let you in on a little secret, just don't tell anyone. It makes amazing ice cream sandwiches with the espresso shortbread. Shh!

Avanika [YumsiliciousBakes] said...

Congratulations on your pick. This is the one ice cream that is making me want to try it out, even though I don't have an ice cream maker! I usually don't bother!

dorie said...

I am so, so, so glad that you and so many other TWDers liked this ice cream. (I'm choosing to ignore your line about vanilla : - )) Your ganache looked perfect and gorgeous and it made me happy to read that you're no longer afraid of it.

Katrina said...

Thanks for stopping by, Dorie. It's always fun to hear from you!

TeaLady said...

This was a perfect pick for this time of the year. And it was good ice cream too. I did mine with almond and it was delicious.

Cakelaw said...

I am with you - I am a vanilla gal for its versatility and simplicity. Love your icecream sandwiches - they look devine. Thanks for hosting us this week!

Susan @ SGCC said...

Thanks for choosing such a great recipe for us this week! I enjoyed making it almost as much as I did eating it! :)

dharmagirl said...

excellent pick! thanks!

Kerstin said...

Wow, this looks amazing - great choice! I love the ice cream cookie sandwiches too.

Bridget said...

Ooh, I bet it's perfect right after it's churned. Although I think my favorite stage might actually be right before it's churned, when it's basically really rich pudding.

natalia said...

Ciao Katrina ! Thank you so much for hosting and with such a yummy gelato !

Rachel said...

Great Pick this week! I'm so with you, this ice-cream is super rich and delish! Great job on the pictures. My daughter likes the step by step photos you took.

Lauryn said...

this ice cream was just amazing! Thanks for a great pick! I love reading your blog and hearing about your adorable boys!! You are the best!

Kimberly Johnson said...

Fantastic choice Katrina! I loved this ice cream!

Mary said...

Wonderful pick Miss Katrina. I really enjoyed it and now I have a new go-to chocolate homemade ice cream recipe. I think next time I will mix-in some pretzel m&m's. You have a great blog. Enjoy your special week!

Amanda said...

Ohhhh I cannot WAIT to try this!!

Erin said...

Yay! so awesome chocolate ganache ice cream. I always check my fave food blogs with lunch, since all of them are doing you pic I had to have a little ice cream for dessert.

Gourmified said...

DYING! this looks heavenly! I'm trying to eat uber healthy right now so trying not to make treats. Reading your post and looking at all the pictures...AACK! BTW, LOVE that gum!!!

Carol Peterman said...

I want to dive into that bowl of ganache! What great pics. I made a frozen yogurt version of this and it was tangy and great. Thanks!

Judy said...

Chocolate ice cream is one of my favorites, and this one is a winner. I had some last night, drizzled with hot fudge topping. yum

Sage said...

Hi,
I thought I would come and give you a pat on the back. I raised 4 boys and I know the good, fun and busy time you are going through.
What a lucky brood to have their mom produce such great food;that ice cream looks wonderful.
Enjoy 'cause it all goes so fast.
Rita

Jeannette said...

Oh my ganache!! i'm soooo stealing that :)

thank you SO much for the lovely pick!! i think you successfully knocked everyone's socks off with this one! this will be an uber repeat!!

Tiffany Winters said...

Looks heavenly. And yes, the "Oh my ganache" was super clever. Would you please email me your new number already?

megan said...

Great pick! Im thinking I need to make this too! Looks to die for and besides, I cant resisit anything that has the word ganache in it!
Dont you just love that ice cream maker?

Charming Sugary Sweetheart said...

This looks amazing! I loooove ice cream, I eat it almost everyday. x0

mike said...

Katrina - what an awesome pick! My favorite chocolate ice cream hands down (and I just started making homemade a month or so ago)! BUT - I told everyone on my blog that you'd have at least 7 different variations... and then I read "vanilla"??? :) Love all the prep photos - and thanks for a great pick this week!

PheMom said...

I'm sorry I've missed this one! I hope to play catch up on it soon though because it's one I've been waiting for. Yours looks great! I'm sure it was delicious, especially with how hot it has been here lately!

ButterYum said...

I should really open my copy of that Cookbook. It just sits on my shelf, day after day. LOVE your pick, and your pics!!

:)
ButterYum

Kayte said...

Okay, I am officially ill from looking at all this chocolate...seriously. BUT, I DID MAKE IT yesterday and the guys LOVED it, so I am sure I will be making it again. I'm happy it was your pick as that makes it all the easier to think that I will be making it time and again. Hopefully I will get around to posting it, possibly next week I will do a Twofer. Thanks...the guys are in your debt.

Lynnylu said...

Decadent chocolate ganache ice cream! This was the creamiest of all ice creams with the ganache included. Yours looks wonderful

bake in paris said...

Great choice! I love chocolate ganache and this chocolate ganache ice cream is just another level up to my tastebuds...

Sawadee from bangkok,
Kris

R.Punitha said...

Hi Katrina,

I'm Punitha of
www.southindiafoodrecipes.blogspot.in
New to your amazing space Dear.I love your blog and i don't know ice cream making.
Help me Katrina to do these ice creams Dear:))

Keep in touch with me Dear. I love this one very very much:))))

Teri Smyth said...

OMG! This looks amazing! I am a chocoholic and I can't wait to try this recipe. Nothing better than a chocolate cookie icecream sandwich!
Yum.