Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, and salt. Gradually whisk in the whole milk until smooth, ensuring no lumps of cocoa remain. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is steaming and just beginning to simmer around the edges. Do not boil.3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder (natural or Dutch-processed), 1/4 teaspoon salt, 1 cup whole milk
- While the milk mixture is heating, in a separate medium bowl, whisk the egg yolks until they are slightly lighter in color. Very slowly, drizzle about half a cup of the warm milk mixture into the egg yolks while whisking vigorously. This process, called tempering, gently warms the yolks without cooking them, preventing them from scrambling.6 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Do not let the custard boil.
- Remove the saucepan from the heat. Add the finely chopped dark chocolate and stir until it is completely melted and the mixture is smooth and glossy. Stir in the vanilla extract and orange extract (or orange zest if using).4 ounces good quality dark chocolate, finely chopped, 1 teaspoon pure vanilla extract, 1/2 teaspoon orange extract (or the zest of 1 large orange)
- Strain the chocolate orange custard through a fine-mesh sieve into a clean bowl. This step is crucial for achieving a super smooth ice cream and removing any potential cooked egg bits. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard base is well chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. If you are adding chocolate chips or candied orange peel, add them during the last few minutes of churning.1/4 cup chocolate chips or chopped candied orange peel
- Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
Press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid to help prevent the formation of ice crystals.
