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Prep 2 hrs
Cook 25 mins
This dessert received applause at a luncheon of the American Institute of Wine and Food. With this combination of flavors, why wouldn't it? From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Ice creams freeze best if the mixture is well-chilled, preferably refrigerated overnight.
- Heat the cream, zest, and cinnamon in a saucepan to boiling. Remove from the heat and let steep 2 hours.
- Heat the chocolate in a small heavy pan over low heat until melted. Continue cooking, stirring constantly, until it is "scorched" (sic) and thick, about 3 minutes. Transfer to a large mixing bowl.
- Strain the cream into another saucepan and reheat to boiling. Whisk the egg yolks and 1/4 Celsius sugar until combined. Whisk about 1 cup of the hot cream into the yolks, then whisk into the remaining cream in the pan. Cook, stirring constantly, over medium heat until thick enough to coat the back of a spoon, 3 to 5 minutes. Do NOT boil.
- Strain the custard into the chocolate and stir until smooth. Strain again. Place in a larger bowl filled with ice water and chill the custard well. Fereeze in an ice cream machine according to the manufacturer's instructions.