Tuesday, August 10, 2010
Chocolate Ganache Ice Cream (TWD)
When we're talking about chocolate ice cream, my husband is the connoiseur in our house. He's a less is more kinda guy, and believes that "all that unnecessary stuff" (i.e. nuts, chocolate chips, etc) gets in the way of enjoying really great chocolate ice cream. In most instances I do agree with him, but there are times when nothing else satisfies me like a double scoop of Rocky Road in a waffle cone!
This week's Tuesdays With Dorie recipe for Chocolate Ganache Ice Cream was of keen interest to my husband. He was particularly interested in comparing Dorie Greenspan's recipe to his all-time favorite - David Lebovitz's Bittersweet Chocolate. Sadly, as timing would have it, the hubs has been out of town, so he'll have to hold off a few more days before he can put his taste buds to the test.
So, which did I enjoy more, Dorie or David? C'mon, it's like asking me to pick a favorite child. Honestly, both ice creams are both DEE-licious! Both ice creams had a wonderfully luscious and creamy consistency, and the chocolate flavors were deep and intense. I think these ice creams are meant to be enjoyed simply and unadorned, and a small scoop is totally satisfying.
Thank you Katrina of Baking and Boys for a perfect summertime pick. Hop over to Katrina's blog for Dorie Greenspan's recipe. If you're interested in doing your own taste comparison check out David Lebovitz's recipe here:
Bittersweet Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
makes approximately 1 quart
2 cups heavy cream
3 tbsp unsweetened Dutch-proces cocoa powder
5 oz bittersweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl. Warm milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches nappe consistency. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions.