Vanilla Ice Cream with Chocolate Ganache
INGREDIENTS
Equipment:
Ice cream maker
Ice cream maker attachment
Ingredients:
1 ½ c. heavy cream
1 ½ c. Maple Hill Whole Milk
2/3 c. sugar
1 tbsp vanilla extract
1/8 tsp. salt
Chocolate Ganache:
1 ¼ c. chocolate
1 c. heavy cream
1 tbsp Maple Hill Salted Butter
PREPARATION
Instructions:
Place ice cream maker in the freezer for 24 hours.
In a medium saucepan, combine the cream, milk, sugar, vanilla, and salt. Whisk often over medium-low heat until the sugar is dissolved, and mixture is warmed through.
Pour into a heatproof bowl and chill for 2 hours or up to overnight.
Remove ice cream base and whisk well. Churn ice cream according to manufacturer’s instructions, typically 20-30 minutes. Ice cream will be soft after churning.
Transfer to an airtight container and freeze for 4-6 hours or overnight.
To make the chocolate ganache: bring the heavy cream to a simmer in a small saucepan. Once it started to simmer, immediately remove from heat and pour over the chocolate chips and butter. Allow to sit without mixing for 5 minutes. Whisk to combine.
Once ready to serve the ice cream, allow to sit at room temperature for a few minutes to soften. Top with chocolate ganache and enjoy!