CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE

      Title: CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
  Categories: Dessert, Chocolate
       Yield: 3 Cups
  
 MMMMM-------------------------ICE CREAM------------------------------
       1 c  Sugar
       2 c  Milk
       1 c  Cocoa, unsweetened; sifted
   3 1/2 oz Chocolate;bittersweet,choppd
       4    Egg yolks; large, beaten
 
 MMMMM---------------------------SAUCE--------------------------------
       2 tb Sugar
       2 tb Orange zest; in thin strips
       1 c  Orange juice; fresh
     1/2 c  Orange marmalade
     1/2 ts Grand Marnier; or to taste
  
   In a dry 3 quart heavy saucepancook 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 min 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 quart 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 quart 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. Makes about 1 1/2 cups.
   Source: Gourmet Sept 1994 Typed by: Sharon Verrall
[ add our full cookbook to your website ] [ Search The Cookbook ]