Chocolate Ganache Ice Cream Recipe


2 1/4 C Heavy Cream
10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
3/4 C Sugar
3 lrg egg yolks
1/3 C cocoa
1 1/2 C milk
1 1/2 tsp vanilla

  1. Bring the cream to a simmer in a small sauce pan.
  2. Place the baking chocolate in a metal bowl.
  3. Pour the cream over the chocolate and let it sit for 5 mins, then stir it smooth. Set it aside.
  4. In another bowl beat the sugar, eggs and cocoa. it will start crumbly and get smoother as you go.
  5. Bring the milk to a simmer in a medium saucepan.
  6. Slowly pour the milk into the chocolate mixture while beating the mixture.
  7. Pour the whole thing back into the saucepan and cook over low heat.
  8. It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.
  9. Pour through a strainer into the ganache and stir together
  10. Cool in the refrigerator overnight
  11. Run through your ice cream maker according to the directions (it took min 25 mins).
  12. Pour into a container and freeze 2 hours before serving

Original recipe visit: Chocolate Ganache Ice Cream @

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