Chocolate Ganache Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Lrg egg yolks

• Baking & Spices

  • 1/3 cup Cocoa
  • 10 oz Ghirardelli 60% cacao bittersweet chocolate baking chips
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 1/4 cup Heavy cream
  • 1 1/2 cup Milk

Found on ashleemarie.com

Description

Ingredients

• 2 1/4 C Heavy Cream
• 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 3/4 C Sugar
• 3 lrg egg yolks
• 1/3 C cocoa
• 1 1/2 C milk
• 1 1/2 tsp vanilla

Directions

• Bring the cream to a simmer in a small sauce pan.
• Place the baking chocolate in a metal bowl.
• Pour the cream over the chocolate and let it sit for 5 mins, then stir it smooth. Set it aside.
• In another bowl beat the sugar, eggs and cocoa. it will start crumbly and get smoother as you go.
• Bring the milk to a simmer in a medium saucepan.
• Slowly pour the milk into the chocolate mixture while beating the mixture.
• Pour the whole thing back into the saucepan and cook over low heat.
• It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.
• Pour through a strainer into the ganache and stir together
• Cool in the refrigerator overnight
• Run through your ice cream maker according to the directions (it took min 25 mins).
• Pour into a container and freeze 2 hours before serving