2 hrs 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.
My Private Note
Units: US | Metric
- 1Heat the cream, zest, and cinnamon in a saucepan to boiling. Remove from the heat and let steep 2 hours.
- 2Heat 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.
- 3Strain 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.
- 4Strain 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.
Browse Our Top Ice Cream Recipes
You Might Also Like...View All Ice Cream Recipes
Nutritional Facts for Chocolate, Orange, and Cinnamon Ice Cream
Serving Size: 1 (1469 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5451.1
- Calories from Fat 4562
- Total Fat 506.9 g
- Saturated Fat 305.6 g
- Cholesterol 2779.8 mg
- Sodium 483.3 mg
- Total Carbohydrate 249.6 g
- Dietary Fiber 37.6 g
- Sugars 154.1 g
- Protein 70.3 g
The following items or measurements are not included:
oranges, zest of