Orange Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the orange juice, sugar, and 50ml of water. Heat over medium heat, stirring until the sugar dissolves.

2. 2

   In a separate saucepan, whisk together the heavy cream, whole milk, and unsweetened cocoa powder. Heat over low heat, whisking constantly, until the mixture is hot but not boiling.

   Tip: Use a thermometer to ensure the mixture reaches 85°C.

3. 3

   Remove the cream mixture from the heat and let it steep for 10 minutes. Strain the mixture through a fine-mesh sieve into a clean container, discarding the cocoa solids.

4. 4

   In a blender or food processor, puree the orange zest, confectioner's sugar, and vanilla extract until well combined.

5. 5

   In a separate bowl, whisk together the egg yolks. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This is an important step to prevent the eggs from scrambling.

6. 6

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Don't let the mixture boil.

7. 7

   Remove the saucepan from the heat and let it cool to room temperature.

8. 8

   Once the mixture has cooled, stir in the orange puree and butter until melted and smooth.

9. 9

   Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

10. 10

    Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

    Tip: This ice cream is best served fresh, but it can be stored in the freezer for up to 3 days.