Orange Chocolate Ice Cream

The other day, I had a hankering for some homemade ice cream. Which seemed crazy, because that was the day the temperatures dropped into the low teens here. Brrrr, what is up with these arctic blasts? But I wasn't going to let winter keep me away!
It's a tradition in my family to receive a Terry's Chocolate Orange in your stocking at Christmas. The kind that you whack and unwrap, and it falls open into several chocolate-orange slices. I'd always love getting one, they were always so cute and fun to eat! So in honor of those stocking stuffers I recently enjoyed, and because Joy the Baker has a fantastic recipe in her new book (also a Christmas gift) and because I finally have room for my ice cream maker in my freezer, I made some orange chocolate ice cream!
Ice cream, on the whole, is unchartered territory for me. I love making it, but I haven't been able to more than once or twice due to my Kitchenaid attachment, which is essentially a huge bowl you freeze 24 hours before churning. The first time I made ice cream, I used a great Williams Sonoma starter (just add cream!) and the second time I used a yummy vegan coconut ice cream recipe, that was really only two ingredients. So starting off on this one, which is custard based, I was a little nervous. It seemed like a lot of eggs to crack...
But it turned out great, the ice cream was very creamy and the tangy orange and rich chocolate complimented each other perfectly.


1 cup sugar
2 tablespoons grated orange zest
2 tablespoons cocoa powder
5 eggs yolks
1 1/2 cup heavy cream
2 cups whole milk
7 ounces dark chocolate, finely chopped
1/4 teaspoons salt


1. Combine the sugar and orange zest. Mix until the sugar is well incorporated and fragrant, then stir in the cocoa powder.
2. In a large bowl, whisk together the egg yolks and half the sugar mix. Continue to beat a few minutes until thick.
3. In a saucepan heat the milk and cream until steaming, just before boiling. Then slowly pour the hot milk into the egg mixture, whisking continuously and quickly to avoid curdling.
4. Put the mixture back on the stove, and add the rest of the sugar-cocoa mixture. Cook on a low heat for another 5-10 minutes, stirring constantly. It's ready when the consistency thickens slightly and it coats the back of a spoon.*
5. Take it off the heat, and add in the chopped chocolate and salt. Stir until the chocolate is completely melted.
6. Strain the custard through a fine sieve into a medium bowl. Cover with plastic wrap, patting the plastic onto the surface of the custard (to avoid a film forming). Chill for 2-4 hours, until completely cool.
7. Stir the custard to break it up a little. Then churn in an ice cream maker. This step really depends on the type of machine you have. For my Kitchenaid bowl, I poured the mixture in while it was stirring, and let it churn for 45 minutes.
8. Pour the ice cream into a freezer-safe container, and let freeze for a couple hours.**

*Now here, I did something silly. I waited waaay to long before taking the mixture off the heat. My only experience with custard is making pudding, which is much thicker custard than this should be. So when it finally chilled, my mixture was more like yogurt than soup. To compensate, I had another 1/2 cup of cream to loosen it up (which miraculously worked) but it left the icecream a little softer than I'd like. "Coating the back of the spoon" doesn't mean it needs to stick and stay,  just enough to cover the spoon when lifted.

**It's best after a freezing a while, but if you really can't wait, of course you don't have to! No rules with ice cream.

Happy Baking!


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