Recipe By : Gourmet Magazine, Sep 1994
Serving Size : 3 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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Ice Cream:
1 c Sugar
2 c Milk
1 c Unsweetened cocoa -- sifted
3 1/2 oz Bittersweet chocolate -- chopped
4 lg Egg yolks -- beaten
Sauce:
2 tb Sugar
2 tb Orange zest -- in thin strips
1 c Fresh orange juice
1/2 c Orange marmalade
1/2 ts Grand Marnier -- or to taste
In a dry 3 qt heavy saucepan cook 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 minutes 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 qt 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 qt 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.
