Cipriani's Chocolate Ice Cream With Bitter Orange Sauce

Recipe by Chef Kate
READY IN: 1hr 40mins




  • For the Gelato:
  • In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
  • Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
  • Remove from heat and dip pan briefly into an ice water bath to stop cooking.
  • Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
  • Whisk in cocoa and keep whisking till mixture is well combined.
  • Keep warm while you prepare chocolate and custard base.
  • Melt chocolate in a bowl over barely simmering water.
  • In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
  • Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
  • Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
  • Cook (do not boil) 4 minutes more, stirring frequently.
  • Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
  • For the sauce:
  • In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
  • Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
  • Remove from heat and allow to cool.
  • While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
  • Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
  • Whisk in the preserves or marmalade until combined well.
  • Remove from heat and stir in liqueur.
  • Pool sauce on individual plates and place scoops of the gelato on the sauce.
  • Garnish, if desired, with raspberries and mint sprigs.