topped with coconut and pecans...
True confession time: though I'm an admitted chocoholic, I don't usually order/purchase/make chocolate ice cream.
My old-school favorite? Mint chocolate chip.
My grown-up favorite? Some kind of coffee flavor with chocolate accents (chips, fudge, swirl).
Both flavors feature chocolate, but do not overwhelm with a chocolate base.
HOWEVER, several years ago my mom introduced me to Palazzo's triple chocolate gelato. And I started to change my mind about chocolate based ice creams.
Then, in Paris this May, I ordered a scoop of Cacao Amer, a deep, dark chocolate, accented with a scoop of Caramel Sel Beurre (salted, buttered caramel) at Berthillon. Mmmmm.
Dorie's chocolate ganache ice cream delivers a velvety scoop, even when made with skim instead of whole milk. The combination of 62% Scharffenberger and 70% Ghiradelli provided a rich chocolate flavor, though a milkier color.
My custard making skills are improving, and now I have Mr. Chill in the basement, with room to store my ice cream making canister and containers of experiments. I envision improvisations on this, and other ice creams, in the future.
Thank you, Katrina, of Baking and Boys, for choosing this cool treat on a hot week!