Chocolate Ganache Ice Cream by Lauren I purchased an ice cream maker in April when I was eagerly waiting for

summer. Since Labor Day weekend is the unofficial the end of summer, I figured it was an a ppropriate time to post an ice cream recipe. I tried my hand at salted caramel, vanilla bean, and strawberry throughout the summer, but with a dark chocolate l over visiting there was no better time to get over my fear of a chocolate based ice cream. This recipe comes from Baking: From My Home to Yours by Dorie Green span. It is rich, seriously rich. I haven t even completely let it harden into i t s true form, but a few spoonfuls of the base (pre-hardened liquid or more like m ousse in this case) and straight from the ice cream maker (shown below) indicate that this will be an intense chocolately explosion in your mouth.

So finally, the recipe: Chocolate Ganache Ice Cream, by Dorie Greenspan, Baking From My Home to Yours (p age 430) Ingredients: 6 ounces bittersweet chocolate, finely chopped (I used one bar of 70% Lindt Excellence Dark Chocolate and one bar of 85% Lindt Excellence Dark Chocolate) 1 cups heavy cream 1 cup whole milk 4 large egg yolks 1/2 cup sugar (It called for 1/3, but we added a bit because the store only had one bar of 70% chocolate and we were going to use 2 bars of it) You will also want a thermometer Instructions: Put the chocolate in a large heatproof bowl. Bring cup of the cream to a boil. P our the cream over the chocolate and let it sit a minute, then using a rubber sp atula, stir the cream into the chocolate in larger and larger circles. When the ganache is smooth, set it aside. Try not to eat the ganache, I repeat, try not to eat the ganache. Bring the milk and the remaining cup cream to a boil in a medium heavy-bottomed saucepan. Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blend ed and just slightly thickened. Keep whisking and drizzle in about one third of the hot liquid this will temper, or warm, the yolks so they won t curdle (and become scrambled sugar eggs). Always keep whisking and slowly pour in the remaining li quid. Pour the custard back into the pan and cook over medium heat, while stirri ng, until the custard thickens slightly and coats the back of a spoon; if you ru n your finger down the bowl of the spoon, the custard should not run into the tr ack. The custard should reach at least 170 degrees F, but no more than 180 degre es F. Immediately remove the pan from the heat and slowly and stir the custard i nto the ganache. Refrigerate the custard until chilled (I let it refrigerate overnight because my ice cream maker had to cool in the freezer overnight) before churning it into i ce cream according to the manufacturer s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.