Smooth, creamy, decadent - all adjectives I saw on other people's blogs. But, I thought to myself - they won't be applying to your rendition of this treat! Nice to be so wrong, I must say. If I could have an issue with this recipe, I did.
I did not get the custard made yesterday because I found out I had no milk - or rather I had milk, but it had expired about a month ago. I did not even want to open that carton to pour that sludge down the drain, but I did.
So, I was going to go to the store this morning and grab some milk and some more dark chocolate. Then when I awakened this morning I felt like death warmed over and it took me until after 2PM to get myself together enough to face the inferno that has become the norm for our weather this summer. I got back home sometime around 3:30 and started pulling together the recipe.
I was chopping the chocolate while the 3/4 cup of cream heated - no make that - overheated. Do you know how disgusting the stove gets when you boil over heavy cream? No? Lucky you - first of all it stinks and secondly it is difficult to remove from the burner rings.
Second batch, came out just fine. I added it to the whipped eggs slowly and steadily. I then strained this mixture back into the pan to ensure no scrambled eggs were happening. That plan appeared to be successful. However, my custard was very fluffy. I had about two inches of foam atop the custard base. I kept stirring it expecting it to melt down. No, such luck. I finally put a thermometer into the pan because I could not tell if the mixture was thickening.
When it reached the proper temperature I poured it into the ganache. Do you want to know what looks really foul? Scrambled chocolate eggs! What a disaster, this stuff looked so repugnant I almost tossed it down the drain immediately. Instead, I strained it into a new bowl and transferred it to the fridge.
After several hours I checked it - it seemed to be cool - but it did not seem to be smooth. Figuring all I would be wasting was a little electricity and some time, I went ahead and transferred it to the ice cream maker's bowl.
Imagine my shock and delighted surprise when some 30 minutes later I had smooth, creamy, decadent chocolate ganache ice cream! I don't know what I was doing wrong all day to have so many annoying experiences during the ice cream making process, but the end result was worth every annoying second. My friend Debbie is going to love this stuff - she is THE chocolate expert! Thanks for making this choice, Katrina - go to her site - Baking with the Boys for the recipe or of course, you could Buy The Book!