CHOCOLATE GANACHE ICE CREAM

 

4 oz semi-sweet chocolate finely chopped

1/2 cup heavy cream

1 cup whole milk

4 large egg yolks 

1/4 cup sugar

1 cup chocolate ganache

Place the chopped chocolate in a large bowl and set aside. Place 3/4 of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for 1 minute and stir until smooth. 

In a heavy-bottomed saucepan bring the milk and the remaining cream to a boil. Meanwhile, in a medium bowl whisk the egg yolks and sugar until pale and slightly thickened.  Still whisking drizzel in about 1/3 of the hot milk mixture to temper the eggs. Slowly Pour in the remaining liquid, whisking the whole time.  Pour the custanrd back into the pan and cook, stirring constantly over medium heat and stir the guanache into the custard. 

Refrigerate the custand overnight and scrape the chilled custard into the bowl of the icecream maker and churn according to the manufacturer's rules. Place the ice cream into a container until firm enough to scoop.