Chocolate orange ice cream

[redbird]

This is a kludge of a couple of recipes, so I'm recording it, even though it's still chilling and I won't know whether it worked for hours.


1 cup dark chocolate, grated
1/2 cup granulated sugar
1 cup whole milk, heated to bubbling around the edges
2 cups heavy cream
(scant) teaspoon vanilla extract
1/3 cup frozen orange juice concentrate, defrosted
2/3 capful orange extract

Stir the chocolate and sugar in a large heatproof bowl (I used one of the Pyrex bowls my mother gave me when she emigrated--I think they were a wedding present, back in 1955).

Pour hot milk onto chocolate mixture. Mix until the chocolate dissolves--I stirred briefly with a butter knife, that being what I'd used to mix the chocolate and sugar together (I'd used it to even the 1/2 measure of the sugar), and then used an electric mixer at the lowest setting for a minute or two.

Add the cream and the vanilla extract, and mix in. Then add the orange concentrate and, on a whim, the orange extract. Mix those in.

Put the bowl in the freezer to chill--the recipe in the ice cream maker handbook says two hours. Then pour it into the ice cream maker, set it for an hour, and see what happens.

The basic choolate ice cream instructions are in the booklet that came with the ice cream maker; the orange juice concentrate idea is from the web.

ETA: This worked. It's in the freezer now, except for the bits that are in me. *smile* Addenda/thoughts below.

The soft-frozen (just out of the ice cream machine) form of this is good. I expect it will be better when a bit colder.

More orange would be good. I think I should increase the orange extract quantity next time, or try orange zest--but adding lemon zest to lemon ice cream directly led to clumping, and the alternative of steeping orange zest in hot milk, straining it out, and then proceeding to adding the chocolate has two problems. The first is that it's simply an extra step. The second is that the chocolate might not dissolve as well--that technique is one I found in recipes for orange ice cream, not chocolate orange, so they aren't concerned with that.

I might try kightp's suggestion of a small amount of Grand Marnier, if I can get the bottle open, which I really ought to test sometime, because if it won't open, there's no point keeping it. (It's part of a small bottle that I bought some years back to use in chocolate mousse; I then took a long hiatus from making mousse.) I don't care for ice cream that tastes like alcohol, though.

Now that it's fully chilled, there is if anything too strong an orange flavor. I might try using slightly less orange concentrate, or reduce or remove the orange extract, next time. cattitude seems sure it has too much orange; I'm not sure, but there's definitely enough.

Comments

[kightp.livejournal.com]

Ooh.

That sounds very promising - do tell us how it turns out, OK?

Because I can never leave well enough alone, I might substitute a little Grand Marnier or Triple Sec, plus some zest from a well-scrubbed orange, for the extract, 'cause orange extract tastes icky to me and I find that adding a small amount of alcohol to home-made ice cream makes for a smoother texture (it's the anti-freeze effect). But still, yum...

[elissaann.livejournal.com]

So...didja try it yet?

If you need a guinea pig, I could come up there, and still get home in time for my 7 PM student.

I wonder how this would work with frozen lemonade.

[redbird]

The ice cream maker is still turning, so I don't think the timing quite works, alas. (If it seems okay when that finishes, it goes in the freezer for further chilling, as well as for storage.)

[(Anonymous)]

That's a great icon. Is it purposely ambiguous?

[redbird]

No.

[kake]

Sorry; that anonymous comment was me. I forgot I wasn't logged in.