I stumbled upon a Chocolate Ganache ice cream recipe at ashleemarie.com but made a few changes, the biggest being that I added a handful of chopped raw almonds towards the end of the churning time. I hope you enjoy it as much as I do, it’s obviously very rich and a special treat.
Dark Chocolate Almond Ganache Ice Cream
2 1/4 c heavy cream
10 oz dark chocolate chips
3/4 c sugar
1/3 c dark chocolate cocoa
1 1/2 c milk (I use whole milk)
1 1/2 t vanilla
Heat the cream in a saucepan until simmer. Place chocolate chips into a metal bowl and pour the warmed cream over the chocolate and allow to sit for five minutes. Stir till smooth and set aside. (This is classic chocolate ganache).
Mix the sugar, eggs and cocoa until incorporated and set aside.
Bring the milk to a simmer over medium heat and then add to the sugar, egg and cocoa mixture and mix until incorporated. Pour this back into the saucepan and heat through on low, for about five minutes as it thickens slightly. Pour this warmed mixture into the original ganache and stir till smooth and add the vanilla. Refrigerate for two hours to bring the temperature down.
Pour contents into ice cream maker, takes 20 minutes or so to become firm. Freeze for at least two hours before serving. Makes six 8oz servings.