Chocolate Ganache Ice Cream

May 12, 2010

chocolate ganache ice cream :: une gamine dans la cuisine

"Ice Cream," by Sarah Mclachlan

Your love is better than ice cream
better than anything else that I've tried.
And your love is better than ice cream
Everyone here knows how to cry.

And it's a long way down
It's a long way down
It's a long way
Down to the place where we stared from.

Your love is better than chocolate
Better than anything else that I've tried.
And oh love, is better than chocolate.
Everyone here knows how to fight.

Oh late '90s, you procured some the best music & memories. Thank you.

I'm not an ice cream fanatic but, if the yearning hits, it's with a ferocious intensity. When the insatiable desire for frozen bliss comes calling (in chocolate form), my favourite has always been french silk. This handsome deity, however, has shuffled the playing cards. The flavour is sultry, rich, creamy chocolate bliss; and all it asks for is cream, whole milk, eggs & bittersweet chocolate. It's quite verily sensuous. (And don't worry if you don't have a bulky machine!)

Chocolate Ganache Ice Cream
(recipe found in Baking: From My Home to Yours, by Dorie Greenspan)

6 ounces of bittersweet chocolate, finely chopped
1 1/2 cups of heavy cream
1 cup of whole milk
4 large egg yolks
1/2 cup of sugar

Put 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 3/4 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 (this took about 8-10 minutes on my stove.) Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.

David Lebovitz method for making ice cream without a machine

1)1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready. *It took mine about 5 hours to get to that perfect consistency, But the bowl I was using was deep and narrow. The process would be faster in a wide, shallow bowl.*

Makes about 1 Quart (to enjoy all to yourself)!


  1. Hello, How are you? I love this method of making ice cream at home. My children thank you.

    Much Love Lisa.

  2. I don't have a machine either, and I've always put it off, even after seeing David's post! But you're really encouraging me, because that ice cream looks absolutely delicious, I want to go make it, immediately!

  3. I like the cute cups! They are elegant and petite. Just from looking at the ingredients of this ice cream, I can tell it's going to be unbelievably rich and delicious.

  4. Look delicious and decadent.

  5. Oh dear. I'm terribly afraid I'm going to have to make this. Unfortunately for my constant diet.

    I think the white cups are a perfect foil for chocolate ice cream, Valerie!

  6. Oh Valerie, I have such incredible ice cream envy right now. I don't know why I can't bring myself to make some homemade ice cream. Maybe I'm afraid of the fat? or the work (smile)?

  7. The trick is to serve it in small bowls, or tea cups. The smaller the dish, the larger the serving will look. Plus you get an excellent arm workout everytime you stir the ice cream...especially when it starts to get hard.

  8. Ciao ! I'm really curious of this chocolate ganache one !! It looks really super good !!

  9. I would lick this right after it had been sitting on the counter for 20 minutes, when the ice-cream turns more cream than ice! yummmm.

  10. How funny - I made my first homemade batch with Burnt Sugar - then got so hooked I bought a machine (and am going crazy with it). Homemade is much easier to clean (one bowl) - either way - I need to make THIS recipe - you've made it look heavenly!

  11. I think these tea cups are perfect for ice cream! Mmmm...this chocolate ganache looks divine.

  12. I'm so glad you loved this because it's my favorite chocolate ice cream, without a doubt! And I'm not tired of seeing your adorable tea cups, but I can barely focus on them thinking about that ice cream! I must make it soon!

  13. That ice-cream looks near perfect! Can't believe it was made without an ice-cream maker. Hmmm... time to rething my strategy...

  14. Hello!!In the recipe bring the milk and the remaining 3/4 cream to a boil,OR remaining 1/4 cream,because you are writing 3/4 twice.Thank you :)

  15. Anon: It's the latter (bring remaining 3/4 cup...).

    1 1/2 cups split in half is 3/4, the first half is used in the beginning. :)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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