P&Q: Chocolate Ganache Ice Cream

This is the one ice cream from the book I have not made yet. The boys are so excited! Churn baby, churn!

Go to it…


34 thoughts on “P&Q: Chocolate Ganache Ice Cream

  1. I LOVED this one! I added PB chips to it and thought it was great, but really wished I had turned it into Rocky Road. I thought this would be the perfect chocolate base for RR!

  2. i just spun this stuff (the base was thick like pudding after chilling in the fridge for a day). OMG–so good! the only thing that kept me from eating a bowl right now is that it’s still before noon!

  3. I’ll ditto Steph – it’s like pudding before being churned! Also, if it’s been in the freezer for 12+ hours, you’ll definitely want to let it soften on the counter for 5-10 minutes before scooping; it’s a very dense, hard ice cream. Classic chocolate flavor.

  4. I’m so excited for this. I’ve been on a big ice cream kick this summer.

    I may go with milk chocolate for this one since I’ve been making loads of chocolate ice cream from David Lebovitz’s Perfect Scoop.

    Hum… can’t decide.

  5. I’ve made this 4-5 times. It’s perfect every time and SO chocolaty. I’ve wanted to try it with milk chocolate or some other kind, but always go with Lindt 70% Excellence. Which is divine.

    Wanted to leave a link to DL’s How To Make Ice Cream Without An Ice Cream Maker so no one will have an excuse not to make it. ;) jk


    And I agree–awesome pudding like texture after chilling and before churning. Can’t wait to see what everyone does for this one!

    http://www.bakingandboys.com (It’s my pick!) :)

  6. I have to make this the way DL advises, since I don’t have an ice cream maker-can’t wait to tackle this over the weekend!!!!!

  7. I think I overcooked the custard, and mine was solid at the start of the freezing process. It tasted good, but I wish I would have added some mix-ins. I was almost too rich to eat plain.

  8. I’m thinking s’mores ice cream: marshmallows, chocolate chunks and graham cracker crumbs mixed in. mmmm.

    I made this without an ice cream maker, I did this D.L. way except after letting the custard cool I put the custard in my food processor bowl and covered it with foil and popped it in the freezer. Every 30 mins or so I scraped down the sides, put the bowl on the base, pulsed a few times until it looked creamy again, then back in the freezer. Repeat for about 2-3 hours.

    So. Good!!

  9. I am thinking of adding in caramel, toasted almonds or other nuts and chocolate chunks. After reading the comments, I plan to not use my ice cream freezer. It sounds really good.

    • So far I’ve been able to make all of Dorie’s ice creams (including this one) without an ice cream maker. Just keep stirring it every hour or so and place it in a large, flat container until it firms up.

  10. I made the base yesterday and when ready to freeze it later, it was thick like a mousse, but delicious. I do not think it will churn in my ice cream maker. I guess I will let it come to room temp, stir, then do the freeze/stir method by hand. Maybe I overcooked the custard like Nicole mentioned. Also, the cream here is very thick – perhaps less cream and more milk would have helped. This will be a do over for me.

  11. I’m back (since our move and settling in) and getting ready to make a double batch of this today, to go with our 7 yr old Birthday cake tomorrow! =) (may be a late post)

  12. I thought this was great. It was definitely pudding-like before putting it in the ice cream maker. I added some extra chopped up chocolate to mine. :)

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