bronxelf (The NYC Chamber of Commerce in Chucks.) (bronxelf_ag001) wrote in food_porn,
bronxelf (The NYC Chamber of Commerce in Chucks.)
bronxelf_ag001
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Bitter chocolate and orange ice cream.







And this is the very first thing I made.

It almost didn't become ice cream. I could have just used a straw and a cup and had the base straight from the pot.

1/2 pint orange juice (I used tropicana with some pulp)
one orange, chopped and zested.
+/- 4 tsp sugar

4 egg yolks
1/3 cup powdered sugar
2 cups heavy cream
75 g (that's half a bar) of baking chocolate- I used green and black's organic with extra cocoa butter.
a good handful (meh, about a cup?) of GOOD dark chocolate chips. (don't use crap. that's just sad.)
Mandarin oranges.


Over medium low heat, cook the orange juice, sugar and orange bits down til they're reduced by about half. Taste it and make sure it's sweet enough. (depends on the juice.) You can use splenda for this btw, it works fine. Wash the pot- you're going to need it in a minute.

set that aside in a bowl. Note location of bowl. Do not bury the bowl under bag of powdered sugar.

in another bowl, melt the chocolate. I do this in my microwave. Stir. Try to resist the urge to use it as body paint.

In yet another bowl, mix the egg yolks and powdered sugar together until they are light and creamy.

Go back to the original pot and boil the cream. Don't let it boil over, or you will spend the next hour cleaning the kitchen.

Put on some calliope music and begin doing your own circus act, whereby you at the same time are stirring the egg yolks madly, you *sloooowly* add about 1/3 of the hot cream. Do not spill either the cream or the eggs on yourself and don't stop stirring the eggs, or they will scramble.

Best suggestion? Sucker someone into helping you.

Once the egg yolks are now warmed up by the hot cream, add this mess back to the rest of the hot cream and stir, stir, stir.

Pour in the melted chocolate. Put the bowl down and resist the temptation to stop stirring to lick the bowl.

Pour in the orange mixture and mix some more.

bring the whole thing back to heat and then turn off the heat.

Let it cool in the pot to room temperature. Do not get a straw and drink it from the pot.

Put the mixture into a bowl and refrigerate it for about 12 hours. Once it's in the fridge, go back and lick the other bowl and the pot.



Put it in your ice cream maker and let it do whatever it does.

Refrigerate for a couple hours more to get it to truly stiffen up. It will be fairly stiff anyway, but still.

Serve with mandarin orange slices.

To be honest, I completely winged this recipe. Amazingly, it works like a charm.




Tags: chocolate, ice cream, orange
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  • 11 comments

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