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August 10, 2010
This week, the more than 200 members of Tuesdays with Dorie (TWD) made a perfect recipe for the season: Chocolate Ganache Ice Cream. (You can find the recipe on the Baking with Boys blog or on page 432 of Baking From My Home to Yours). This is an incredibly delicious, thick and rich ice cream that starts life as ganache, that sublime mix of chocolate and heavy cream, gets blended with creme anglaise, a pourable custard, and then gets churned -- or not. Many of the TWDers didn't have ice cream makers and so they used David Lebovitz's method for making ice cream sans a machine.
As I said, the ice cream is really rich and so it's just fine on its own. But if you want to go all-out chocolate or if you're using the ice cream in a sundae -- I love using it in tandem with vanilla ice cream to make a black-and-white banana split -- I thought you might like to have a super-easy recipe for super-good hot fudge sauce.
With anything chocolate, you want to use the best chocolate you can and, of course, the chocolate with the flavor you like most.
You can use the sauce as soon as it's made or let it cool and then refrigerate it. Covered well (I put a piece of plastic wrap against the surface), it will keep in the fridge for weeks. Reheat it gently (in a double boiler, in a saucepan placed over the lowest possible heat or in spurts in a microwave oven) before spooning it over your ice cream.
HOMEMADE HOT FUDGE SAUCE
Makes 1 3/4 cups
3/4 cup heavy cream
1/3 cup light corn syrup
1/3 cup light brown sugar
1/4 cup unsweetened cocoa powder
1/4 tsp salt
6 ounces semisweet chocolate, very finely chopped
3 tablespoons butter, cut into bits
1 teaspoon pure vanilla extract
Bring the cream, corn syrup, sugar, cocoa and salt to a boil over medium heat. Lower the heat and simmer, stirring occasionally, for 3 minutes. Off heat, stir in the chocolate and butter. Return to a simmer for 1 minute more, then stir in the vanilla. Pour into a heatproof jar and use now or cool, cover tightly, chill and reheat very, very gently before serving.
Tags: Baking From My Home to Yours
, chocolate ganache ice cream
, David Lebovitz
, hot fudge sauce
, ice cream
, Tuesdays with Dorie
Ice Cream, Puddings & Custards
| August 10, 2010 5:17 PM
Thank you for another AMAZING recipe! I really loved this one. It is the best chocolate ice cream. YUM!
| August 10, 2010 8:01 PM
Ooooh, kinda glad I didn't see that until after I made the ice cream. Rich on top of rich. But oh my.
| August 10, 2010 8:52 PM
Now this would hurt one's thighs a tad, wouldn't it? ;)
Thank you for a nomlicous post!! Chocolate + Ice cream..wow!
Bridget Davis ~ The Internet Chef
| August 10, 2010 11:14 PM
Oh holy crap. That looks amazing. I'm working my way through your book now, so I'd better bookmark this one for when I get to the ice cream section :D.
What is the corn syrup for? I mean, chemically what's its purpose, or is it just a flavour thing?
| August 10, 2010 11:38 PM
Mmm chocolate ganache ice cream! I will definitely have to try this. Also, thanks for pointing us to David Lebovitz's machine-free method. We have yet to acquire an ice cream maker...
| August 11, 2010 12:23 AM
Okay, I LOVE the idea of a black and white sundae. The chocolate ganache ice cream alone is almost too rich for me, but a bite of it, then a bite of vanilla--with the hot fudge sauce back and forth, THAT I could do! ;)
Really, fabulous ice cream. Now I can't wait to make the hot fudge sauce and try it out.
Thanks, Dorie. Really enjoying baking with this group and having your book!
| August 11, 2010 8:44 AM
I am squirming in my seat, looking at that decadence! Holy smokes!
| August 11, 2010 12:38 PM
love when you play along! it makes my day! xo
Julie from Provence Post
| August 11, 2010 6:28 PM
Are you trying to kill me or what?
Avanika (Yumsilicious Bakes)
| August 13, 2010 9:19 AM
Oh my!! That's fudge sauce is pure sin. How long would it keep for?
Helen in CA
| August 23, 2010 4:20 PM
My oh my
But Dorie? Is it possible for such to be w/out corn syrup? (trying really hard to divest my life from such)
| August 24, 2010 2:43 AM
This looks amazing and original to me. I would enjoy this topped with some sprinkles or chopped nuts? Delicious! :-)
| August 27, 2010 9:58 AM
Wow...this looks incredible! I wonder how much will actually go on the ice cream and how much I'll eat just "tasting" it! I've never tried to make machine-free ice cream - but I'd like to - thanks for the link.
| September 14, 2010 1:42 PM
This looks amazing. I save to make for my next dinner party!
| November 14, 2010 7:52 AM
For chocolate and icecream lovers! That's me.
| May 22, 2011 9:25 PM
This is screaming to my face asking to be prepared...like..NOW! Unfortunately am at work...so this have to wait....Since I love bittersweet chocolate more than normal chocs...I guess I can substitute the semisweet to bittersweet or dark choc....can I?
shirley @ Food as passion
| June 3, 2011 1:06 PM
This looks really delicious. Yummy. I just loved your recipe. Keep it up, keep sharing more recipes. I have some amazing recipes too. For sure you will love it. Waiting for your visit to there. Don't forget to visit. Have a good day guys.
| December 20, 2011 6:45 AM
Dorie, is there any substitute for corn syrup here?
replied to comment from B
| December 21, 2011 8:11 AM
B- Hello and thanks so much for leaving a comment on my blog.
I have never tried substituting anything for the corn syrup. The corn syrup gives the hot fudge sauce its beautiful glossiness and contributes to its lovely texture and pourability. I don't know what else would do that.
Perhaps honey would work -- I don't know because I've never tried it. For sure it would affect the flavor, but that might be fine if you like honey.
Other untried possibilities might be agave or rice syrup.
If you find a sub, I hope you'll let me know.
Happy holidays - Dorie