CHOCOLATE TRUFFLE ICE CREAM

MAKES ABOUT 1 QUART

SCALDED cream and bittersweet chocolate make up the classic
French mixture called ganache. Usually used for making truffles, ganache
is the prefect base for extra-rich chocolate ice cream. Use the best quality
chocolate you can find: the better the chocolate, the better the ice cream.

½ cup sugar
2 large egg yolks
1 cup milk
¼ cup cocoa powder
1½ cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

In a small mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa
and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly.
Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot chocolate custard through a strainer into a large, clean bowl.
Set aside while you prepare the ganache.

Bring the cream to a simmer in a small saucepan. Immediately remove
from the heat and pour the cream over the chopped chocolate in a bowl.
Stir until the chocolate is melted and the mixture is smooth. Combine the
chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CABERNET CRUNCH ICE CREAM Bring 2 cups red wine
(cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the
wine is reduced to about ½ cup and is thick and slightly syrupy, about 10
minutes. Let this syrup cool, then stir into the custard before freezing.
Proceed with the recipe as directed, adding ½ cup crumbled biscotti to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the biscotti.

CHOCOLATE RASPBERRY ICE CREAM Stir 2 tablespoons water into ½
cup raspberry jam to loosen it up. Swirl the jam into the finished ice cream.
Take care not to overswirl or the jam will “melt” into the ice cream. Streaks
of jam should be visible. Serve immediately or freeze until firm.

KENTUCKY CHOCOLATE ICE CREAM Add ½ teaspoon peppermint
extract and ¼ cup bourbon before freezing. Proceed with the recipe as directed.

ORANGETTE ICE CREAM Add 1 teaspoon orange extract along with the
vanilla. Proceed with the recipe as directed. Swirl ½ cup chocolate syrup
or chocolate sauce into the finished ice cream. Take care not to overswirl,
or the chocolate will “melt” into the ice cream. Streaks of chocolate should
be visible. Serve immediately or freeze until firm.