I’ve had a block of Lindt Orange Intense chocolate in the pantry for a few weeks with the intention of turning it into jaffa ice-cream. I also bought some navel oranges (for the zest), so there’s been no excuse not to make some, which I did yesterday.
As it’s been a while since I made chocolate ice-cream, and considering our chooks have really slowed down their egg laying recently, I needed a change from my usual eight egg yolk custard.
My daughter gave me David Lebovitz’s The Perfect Scoop for Christmas last year, so I figured what better first point of reference for my jaffa ice-cream custard.
I based my ice-cream on the book’s Chocolate Ice Cream recipe, especially as he uses cocoa powder as well as block chocolate, which I liked the sound of. But that’s about where it ended.
For starters, I didn’t have a full two cups of cream as required in David’s recipe, nor was I prepared to do all the steps he takes. It did inspire and motivate me to just get to it though, and I must say the custard tasted insanely delicious. As does the ice-cream.
Being easter time, I thought something special was called for, so I made and served the ice-cream with Lime & Vanilla tuille cups. Rather than baking the tuilles, I came up with the brilliant idea to save time and cooked them in my toasted sandwich press! It worked a treat, even if the finished items are less than perfect. I didn’t mind, they are a bit of fun – thin, crunchy and tasty, which is just what you want in a tuille.
In the interests of brevity, I have written the tuille recipe as a separate post.
6 egg yolks
1,1/2 cups pouring cream
1,1/2 cups full cream milk
3/4 cup sugar
2 tablespoons Dutch cocoa powder
pinch sea salt
1/2 teaspoon vanilla extract
grated rind of one orange
1x 100g block Lindt Orange Intense chocolate, broken into pieces
In a medium saucepan add the milk, cream, salt and cocoa. Heat gently, stirring, until the cocoa is thoroughly mixed.
Bring to a simmering point and turn off heat. Add the orange zest and let sit to infuse 10 minutes. Strain into a jug.
Place the egg yolks into the bowl of an electric mixer. Add the sugar and whisk until the yolks are pale and fluffy. Add vanilla extract.
While still whisking, very slowly drizzle the warm chocolate milk mixture into the egg yolks. Be very careful here – you don’t want to end up with scrambled eggs! Not nice. Not nice at all.
When all the chocolate milk is mixed through your egg/sugar mix, transfer to a double boiler and cook, stirring constantly, over hot water until the custard is thick.
You’ll know it’s ready when you run your finger through your spoon and it separates. I keep a rice paddle for this job as I find it stirs custard really well.
Plop the chocolate pieces into the hot custard and keep stirring until the chocolate is completely melted.
The Lindt Orange Intense also has little bits of stuff through it, which adds a nice texture to the finished ice-cream.
Sit the custard over a bowl with ice-cold water or place into a water bath for a few minutes to cool down and stop it cooking. Pour into a clean jug, cover with cling film so the film is touching the top of the custard (this prevents a skin from forming on top of the custard) and refrigerate until thoroughly chilled – around 6 hours.
When chilled, churn in your ice-cream maker as per the manufacturer’s instructions.
I was blown away by how glossy and beautiful this recipe turned out when churned. It looks and tastes amazing.