This week we were treated to a cool, rich ice cream, courtesy of Katrina of Baking and Boys.
It's been a cool summer here in southern California, but that's the way I like it. Foggy mornings, pleasant days, and cool evenings. I'll never understand why everyone here wants hot, sunny weather. It's miserable! Plus, none of the houses come with air conditioning, so the internal house temperatures can reach 90 degrees or above, with no relief.
Yep. I'll take my foggy mornings and my ice cream.
The only change I made in the recipe was how I mixed everything together. No zillion bowls for me.
I mixed the chopped bittersweet Valrhona chocolate and the hot cream in one bowl. Then I combined the eggs, sugar, milk, cream, and pinch of salt in my saucier, and cooked it until the mixture reached 172 degrees F., upon which I poured it over the ganache.
After chilling, the resulting ice cream base was mighty thick, like pudding. My trusty ice cream maker did a lovely job of converting the pudding to ice cream. This is really rich, so one little ball is all you need.
It's likely we'll eat most of this ice cream, but I'm saving a small portion for another project, about which I'll post in a week or so. For the recipe, head over to Katrina's blog; for comments and ice cream variations, go to the TWD blog.