I make a lot of ice cream. Summer and winter, I churn ice cream nearly every week. In fact, my ice cream maker has earned a permanent place on my kitchen counter and I try to always have the canister frozen and ready to churn a new batch of ice cream. The most common flavor around here is vanilla, because that is my husband's favorite, but I make my share of chocolate as well (and when it comes to chocolate, my share is usually pretty much all of it since my husband is allergic to chocolate!) As luck would have it, we invited some friends over for dinner last week and I knew that this week's assigned Tuesdays With Dorie recipe, Chocolate Ganache Ice Cream, would be the perfect dessert. I altered it a tiny bit to meet dietary restrictions and preferences, but the end result was still quite wonderful.
- - Katrina of Baking and Boys picked this Chocolate Ganache Ice Cream. Find the recipe on her post.
- Very dark chcolate is a favorite of mine, so I used a combination of Callebaut bittersweet and Green & Black 85% chocolate to make the ganache.
- One of my guests is sensitive to milk (but not cream) so I replaced the milk with coconut milk. I've done this before in chocolate ice cream; and the coconut flavor is not actually detectable, and the ice cream's texture is nice and creamy.
- I used palm sugar rather than granulated. This has become a favorite sugar of mine - thanks to Sarah of Blue Ridge Baker for pointing it out to me.
- To bring out the flavor, I added pinch of salt.
- The custard was very thick and pudding-like. It was so thick that I knew it wouldn't churn very well. I was temped to just skip the ice cream maker and freeze the custard, but I ened up churning it for several minutes anyway.
My daughter JDE said this ice cream was the Platonic ideal of the kind of chocolate frozen treat that a fudgsicle is but a mere earthly reflection. Put another way: this ice cream is similar to a Fudgsicle but far better tasting.
I found it to be a very creamy, subtle chocolate ice cream. I've made chocolate ice cream that was more intensely chocolate in flavor (lots of cocoa powder involved), and I've made chocolate ice cream that was more mysteriously complex in flavor (based on steeped cocoa nibs), but this is a nice, straightforward, deeply chocolate ice cream.