Chocolate Ganache Ice Cream Recipe
July 22, 2017
Ingredients
2 1/4 C Heavy Cream
10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
3/4 C Sugar
3 lrg egg yolks
1/3 C cocoa
1 1/2 C milk
1 1/2 tsp vanilla
Instructions
- Bring the cream to a simmer in a small sauce pan.
- Place the baking chocolate in a metal bowl.
- Pour the cream over the chocolate and let it sit for 5 mins, then stir it smooth. Set it aside.
- In another bowl beat the sugar, eggs and cocoa. it will start crumbly and get smoother as you go.
- Bring the milk to a simmer in a medium saucepan.
- Slowly pour the milk into the chocolate mixture while beating the mixture.
- Pour the whole thing back into the saucepan and cook over low heat.
- It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.
- Pour through a strainer into the ganache and stir together
- Cool in the refrigerator overnight
- Run through your ice cream maker according to the directions (it took min 25 mins).
- Pour into a container and freeze 2 hours before serving
Original recipe visit: Chocolate Ganache Ice Cream @ ashleemarie.com