French Frdays with Dorie

Tuesday, August 10, 2010

Chocolate Ganache Ice Cream


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!

9 comments:

Katrina said...

Oh my gosh, I can't believe after such craziness that it actually turned out so well. Yay!
Thanks for churning along with me this week.

童建李宜昌智 said...

心平氣和~祝你也快樂~~..................................................

牧宇 said...

若有人問你成功時會不會記得他 試問若你失敗時他會不會記得你......................................................................

佳張張張張燕張張張張張 said...

君子立恆志,小人恆立志。................. ................................................

于庭吳 said...

人生中最好的禮物就是屬於自己的一部份............................. ....................................

江仁趙雲虹昆 said...

河水永遠是相同的,可是每一剎那又都是新的。..................................................

張王雅竹欣虹 said...

教育的目的,不在應該思考什麼,而是教吾人怎樣思考......................................................................

custom paper writing said...

As I know, depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency

dissertation writing help said...

This is a masterpiece of cooking art! I'd love to taste it!