Chocolate ice cream w/bitter orange sauc
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Chocolate ice cream w/bitter orange sauc
  Chocolate    Orange    Dessert    Creams  
Last updated 6/12/2012 1:15:35 AM. Recipe ID 45044. Report a problem with this recipe.
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      Title: Chocolate ice cream w/bitter orange sauc
 Categories: Dessert
      Yield: 6 Servings
 
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.




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Recipe ID 45044 (Apr 03, 2005)

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