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White Chocolate,Cream & Orange Ice Cream




Source of Recipe


internet


List of Ingredients




12fl oz milk
5oz white chocolate, broken into small pieces
2 large oranges, finely grated zest only
5 eggs, yolks only
4oz caster sugar
5oz cream

Place the milk in a saucepan with the chocolate and orange zest. Stir until the chocolate has completely melted and the milk is at a simmer, but not boiling. In a large bowl, whisk the egg yolks and sugar with an electric hand whisk until the mixture is light in colour and thick and creamy in texture. Sit the bowl over a pan of gently simmering water, making sure it doesn't actually touch the water. Pour over the hot chocolate orange milk and stir until you have a tasty custard that is thick enough to coat the back of a wooden spoon. Be patient at this stage: it can take up to 30 minutes, but the result is well worth the wait. When it has thickened, remove from the heat and stir in the cream, then leave to cool. Once the mixture is cold, pour into an ice-cream machine and churn until it is thick and scoopable. This may need to be done in two stages, depending on the size of your machine. To enjoy the ice cream at its best, eat straight away after churning, and freeze any remaining mixture. If you're making the ice cream in advance, transfer to the freezer in a covered container. When you wish to serve it, remove from the freezer and keep at room temperature for 10 minutes, or transfer to the fridge 30 minutes beforehand to soften. If you don't have an ice cream machine, place the mixture in a container (preferably metal) and freeze, stirring well at hourly intervals. Eat when it's thick and scoopable or store in the freezer for no longer than 3 weeks to enjoy the ice cream at its best.

Tip: For a really special treat, pour a good glug of your favourite liqueur over the softened ice cream just before eating. Cointreau, Grand Marnier or malt whisky work particularly well.


Recipe