It might come as a surprise to you that I’m not one of those gals that go gaga over ganache. I don’t coo at the ganache topping on a cupcake. I don’t hide in the closet in my ninja outfit eating it by the spoonful. And I don’t daydream about skinny dipping in a vat of it. I won’t give up my hypothetical first born for it.
Don’t get me wrong, it can be extremely delicious in a tart perhaps. Or as truffles. It just isn’t my favorite thing in the whole wide baking world.
But this ice cream is something else entirely!! Or at least I have convinced myself that it is.
Although ganache is naturally smooth, thick, rich and creamy usually draped over some unsuspecting cake… I expected this ice cream to just be a fancy name for plain old chocolate ice cream. No big whoop right?
Wrong-o!! It is beautifully rich and decadent. It’s full bodied chocolate flavor with the smoothest texture ever. And boy, oh boy… it is CREAMY as all get out!!
No, seriously… get out so I can go have some more and not have to share 😉
I followed the recipe except I used David Lebovitz’s method for making ice cream without an ice cream maker. As I have not been gifted one for my kitchenaid yet (Ahem) and I only changed a small thing. Instead of putting the custard into a deep baking dish, I put it in my food processor bowl. I covered it with foil and placed in my freezer for 30 mins. Then I scraped the sides down with a rubber spatula and pulsed a few times until it looked creamy again. Repeat every 30-45 mins for 2-3 hours. The longer you do it, the creamier your ice cream will be.
Don’t forget to throw your add ins into the mixture while it is still soft and creamy to help with ease of mixing.
My add ins: marshmallows, graham cracker bits, and chocolate chunks. But feel free to completely lose your mind with add ins: caramel, nuts, peanut butter cups, bits of fresh baked brownies, oreos, toffee bits, andes mints (junior mints or any minty chocolate), fruit, sprinkles, hot fudge syrup, a splash of Kahlua, crushed peppermints, etc. This list is only limited by your imagination!!
A GIANT thanks goes out to Katrina of Baking and Boys for choosing this recipe. I will be making this one again and again and again. Head on over to her blog for the recipe!
Up next week: Oatmeal Breakfast Bread