This ice cream and I go way back. I first made it last year, and it has been so popular around here that once I told M. that we were making it for Tuesdays with Dorie, he said to go ahead and take this bombe into work, he'd rather have Dorie's chocolate ganache ice cream.
I've made this ice cream with 60% and 70% bittersweet chocolate, and it's definitely better with 70%. If you're not a dark chocolate lover, you'll want to stick with 60%. If you are a dark chocolate lover, who doesn't love a ganache you can practically stand a spoon in? I used to mix the custard into the ganache obsessively to ensure a smooth texture, but I've since decided that leaving it a little shaggy gives it a texture similar to a stracciatella. Those crunchy bits of chocolate are delightful with the creamy chocolate ice cream. When I made this batch, I let the ganache cool quite a bit before making the custard, so my chocolate pieces a bit larger. Crunchy and delicious!
The hilarious, talented and oh so creative Katrina at Baking and Boys! selected this one, and it didn't surprise me at all that she would gravitate to chocolate ganache. She puts chocolate on or in practically everything. Katrina will have the recipe for you (and I expect she'll do a lot of variations with mix-ins, toppings, etc.) My fellow TWD bakers will also have a field day with this. You can find them all here.