Chocolate Ice Cream With Bitter Orange Sauce

Ingredients

ICE CREAM 1 cup sugar 2 cup milk 1 cup cocoa, unsweetened, sifted 3 1/2 oz chocolate, bittersweet,choppd 4 egg yolks, large, beaten SAUCE 2 tbsp sugar 2 tbsp orange zest, in thin strips 1 cup orange juice, fresh 1/2 cup orange marmalade 1/2 tsp grand marnier, or to taste	Advertisements

Preparation
 
In a dry 3 quart heavy saucepancook 1/4 cup sugar, undisturbed, over
moderate heat until it begins to melt and cook, stir with a fork until
melted completely and deep golden brown. Remove pan from heat and dip
briefly in a bowl of ice water to stop cooking. Caramel will harden.
Cool pan about 5 min and return to heat. Add milk and cook over
moderate heat, whisking, until caramel is melted. Whisk in cocoa
until well blended and keep mixture warm. In a metal bowl set over a
saucepan of barely simmering water melt chocolate, stirring, and
remove from heat. In the bowl of an electric mixer beat egg yolks
with remaining 3/4 cup sugar until thick and pale. Whisk in caramel
mixture and chocolate in streams, whisking until combined. Pour
custard into another 3 quart heavy saucepan and cook over moderately
low heat, stirring constantly, until a candy thermometer registers
140 F. Cook custard, stirring (do not let boil), 4 minutes more and
remove pan from the heat. Cool custard completely and freeze in an
ice cream maker. May be made 1 week ahead.

SAUCE: In a dry 1 quart heavy saucepan cook sugar, undisturbed, over
moderate heat until it begins to melt and continue to cook, stirring
with a fork, until melted completely and golden. Remove pan from the
heat and cool. While caramel is cooling, in a small saucepan of
boiling water blanch zest 15 seconds and drain. Return caramel to
moderate heat and add orange juice and zest, whisking until caramel
is melted completely. Whisk in preserves or marmalade until combined
well. Remove from heat and stir in liqueur. Makes about 1 1/2 cups.
Source: Gourmet Sept 1994 Typed by: Sharon Verrall

 

 
Servings: 3

 

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