TWD: Chocolate Ganache Ice Cream

 You can never get enough ice cream in the fridge. What's more if it's the richest and creamiest chocolate ganache ice cream? 

Having half the mind to infuse a spoonful of lavender for that whiff of floral scent or perhaps throw in a cinnamon stick together with a few rounds of crushed black peppercorns for a kick of subtle heat in the otherwise indulgent concoction, I gathered my devices and did the required contemplation. In the end, I hailed to the urge to stick to the original. Patronise the simple.

And it was rewarding, in the most lucid manner. One spoonful of this brings back memories of the tubs of wall brand ice cream safely tucked away at the back of the freezer awaiting a rare treat on night where our parents deemed me and my brothers exhibitors of good behavior during the day. We would then proceed to curl up on the leather couch in front of the tele scooping eagerly at the chilled dessert while laughing uproariously at the screened program. This ice cream, as simple as it was, had a feel good factor to it. I smile, sigh and lingered.

Chosen by Katrina of Baking And Boys for this week's TWD. Try this recipe for a sumptuous and neat treat!

Updates: I'm about to enter my first Ramadan in an Islamic State. With so many stringent rules ahead and threats of heavy penalties and jail sentences, I am anxious to the max. 



 

Chocolate Ganache Ice Cream

adapted from Dorie Greenspan

6 ounces bittersweet chocolate, finely chopped

1 ½ cups heavy cream

1 cup whole milk

4 large egg yolks

1/3 cup sugar

 

1. 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.
2. Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
3. 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.
4. Refrigerate the custard until chilled before churning it into ice cream.
5. 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.