I was doubting Dorie when I mixed up the custard for this ice cream. It’s made like any other custard-based ice cream, so I would have sworn that Dorie threw “ganache” in the title just to make it sound fancier and more decadent, when in fact it was just standard chocolate ice cream.
Oh, how wonderfully wrong I was. After the custard had chilled, I found that it had a texture similar to ganache, not like a looser regular ice cream base. So thick and smooth and rich, I was afraid that there was no improving on this, and that churning it into ice cream would just ruin that delicious texture.
Not only did it not diminish its luscious texture, but when you churn custard into ice cream, you mix in air, giving you more volume. That means more ganache custard. And that is very, very good thing.