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.
I can see why you have been making this recipe over and over! We loved the rich and creamy ice cream too. Your idea of leaving little pieces of the chocolate unmelted is a great idea and your chocolate ganache ice cream looks every bit the creamy perfection!
ReplyDeleteI don't mind those little "shaggy" bits at all. Yummy!
ReplyDeleteGret tip. I would never have thought of that. ANd I do love little pices of chocolate in my ice cream. THAT looks perfect.
ReplyDeleteIt looks fabulous! I like the darker chocolate too, but I knew my husband would prefer a milder flavor. I had tiny bits of chocolate in mine, and I bet it was from the ganache cooling too much. Thanks for solving my mystery!
ReplyDeleteI don't know who likes chocolate more-you or me. I didn't put chocolate in my chocolate! (Or leave it in chunks.) ;) jk
ReplyDeleteThis ice cream is almost too rich for me, but so stinking good that I keep eating bites of it. I might become comatose with a whole bowlful. ;)
Thanks, Leslie, for the compliment and for churning along with me!
Looks perfect! :)
ReplyDeleteLove your photos. . and the ice cream looks wonderful. Even with thos shaggy bits. Delicious. I didn't get a chance to make it yet, but I plan to soon.
ReplyDeleteI love chocolate bits in my ice cream. This looks so delicious. I love all thing chocolate, can't wait to try this one.
ReplyDeleteThis recipe is a big favorite around here, too. I actually like it a lot made with 58% (El Rey); I think it's not just the percentage but the quality of chocolate that you use that makes a difference.
ReplyDeleteI loved this ice cream too...so much! Too much! :) Yours looks delicious with those chocolate bits!
ReplyDeleteI like the shaggy bits. This was a fantastic ice cream.
ReplyDeleteMimi
Your icecream looks delicious, and I love the way you served it.
ReplyDeleteI love the idea of having chocolate bits in this ice cream. I also love the little glass you used to serve it.
ReplyDeleteI am a dark chocolate lover also. In this ice cream, that richness shines through.
ReplyDeleteYours looks like it as good as you say it is. This was a winner for me.
Looks great...I am churning it now for the guys and might blog about it later as I am just that organized with you gone...in other words, hurry back so you can keep me on track!
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