Zutaten für Chocolate Orange And Cinnamon Ice Cream
- 2 cups heavy cream
- Oranges, Zest Of
- 1 teaspoon ground cinnamon
- Semisweet Chocolate
- 4 large egg yolks
- 1 cup granulated sugar
- Vanilla Extract
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Zubereitung von Chocolate Orange And Cinnamon Ice Cream
- Combine the heavy cream, whole milk, sugar, and salt in a large saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the bittersweet chocolate, orange zest, and cinnamon. Let it sit for 10 minutes to allow the chocolate to melt completely.
- Whisk together the egg yolks in a separate bowl. Gradually whisk in about 1 cup of the warm cream mixture to temper the yolks. Then pour the tempered yolk mixture back into the saucepan.
- Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 170°F on a candy thermometer). Do not boil.
- Strain the mixture through a fine-mesh sieve into a bowl. Stir in the orange liqueur (optional).
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Freeze for at least 2-3 hours to allow it to harden further after churning.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
616g
Fat
1528g
Carbs
83g
