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Chocolate Ice Cream with Bitter Orange Sauce
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----ICE CREAM---------
1 Cup Sugar
2 Cup Milk
1 Cup Cocoa, unsweetened -- sifted
3 1/2 Ounce Chocolate;bittersweet -- choppd
4 Egg yolks; large -- beaten
--------SAUCE---------
2 Tablespoon Sugar
2 Tablespoon Orange zest -- in thin strips
1 Cup Orange juice -- fresh
1/2 Cup Orange marmalade
1/2 Teaspoon Grand Marnier -- or to taste
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 cooki
ng. 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 wa
ter 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 complete!
ly 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 s
mall 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
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