Description
Rich candied orange ice cream marries silky chocolate fudge in this luxurious dessert. Mediterranean citrus notes dance through creamy layers, promising a delightful escape you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 5 large egg yolks
- 1 ½ cups (360 g) whole milk
- 1 ½ cups (360 g) heavy cream
- 2.5 ounces (70 g) dark chocolate
- ⅔ cup (170 g) candied orange peel
Sweeteners and Syrups:
- ½ cup (160 g) candied orange syrup
- ½ cup (100 g) granulated sugar
- 1 tablespoon granulated sugar
- ¼ cup (85 g) corn syrup
Additional Ingredients:
- ½ cup (120 g) heavy cream
- 6 tablespoons (35 g) Dutch process cocoa powder
- ¼ teaspoon orange extract
- 1/8 teaspoon guar gum
- Pinch fine sea salt (2 times)
Instructions
- Craft delicate candied orange peel by draining the syrup and allowing pieces to air-dry completely on a non-stick surface until crisp.
- Carefully create a silky custard base by gently heating milk with orange syrup, maintaining a low temperature to prevent scorching.
- Temper egg yolks meticulously by gradually introducing hot liquid, whisking continuously to ensure a smooth, velvety texture.
- Strain the custard mixture through a fine sieve to eliminate any potential lumps, creating a pristine foundation for the ice cream.
- Incorporate guar gum with cold cream, blending seamlessly into the chilled custard to enhance smooth consistency and prevent ice crystal formation.
- Develop a decadent chocolate fudge swirl by melting rich chocolate into a bubbling mixture of sugar, cream, and cocoa powder.
- Allow the fudge sauce to cool and thicken, transforming into a luxurious ribbon of intensity.
- Churn the refrigerated custard base in an ice cream machine until it reaches a soft, creamy consistency.
- Layer the freshly churned ice cream with chopped candied orange peel and ribbons of chocolate fudge in a pre-chilled container.
- Freeze the assembled dessert overnight, allowing flavors to meld and textures to harmonize into a sophisticated frozen treat.
Notes
- Prep candied orange peel a day ahead to ensure it’s thoroughly dried and sugar-coated, preventing clumping in the ice cream.
- Use a digital thermometer for precise temperature control when cooking the custard base, ensuring a smooth, safe texture.
- Straining the custard through a fine mesh sieve removes any potential egg solids, creating an ultra-smooth ice cream.
- Guar gum acts as a stabilizer, helping prevent ice crystal formation and maintaining a creamy, soft texture.
- Refrigerate the base and fudge swirl thoroughly before churning to enhance flavor development and freezing consistency.
- Layering the candied orange and fudge swirl while transferring to the freezing container creates beautiful marbling and ensures even distribution of mix-ins.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 438
- Sugar: 37 g
- Sodium: 63 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 205 mg