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Cipriani's Chocolate Ice Cream With Bitter Orange Sauce Recipe

Indulge in the decadent flavors of Italy with this authentic Cipriani recipe! Experience the rich, creamy chocolate gelato, perfectly complemented by a vibrant bitter orange sauce and juicy raspberries. This recipe, inspired by the legendary Hotel Cipriani, is a luxurious dessert that's surprisingly achievable at home. The effort is well worth it for the unforgettable taste!

Prep Time 100 mins
Cook Time 100 mins
Calories 361.3 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Cipriani's Chocolate Ice Cream With Bitter Orange Sauce 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cipriani's Chocolate Ice Cream With Bitter Orange Sauce

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How to Make Cipriani's Chocolate Ice Cream With Bitter Orange Sauce

  1. **Gelato:**
  2. In a dry 3-quart saucepan, cook 1/4 cup (50g) granulated sugar over medium heat, undisturbed, until it begins to melt and turn a deep golden brown.
  3. Stir with a fork until completely melted and golden brown. Immediately remove from heat and dip the pan briefly into an ice bath to stop the cooking process.
  4. Cool for 5 minutes. Return to medium heat, add 1 cup (240ml) whole milk, and whisk until the caramel is melted and fully incorporated.
  5. Whisk in 1/2 cup (40g) unsweetened cocoa powder until smooth and combined. Set aside to keep warm.
  6. Melt 6 oz (170g) bittersweet chocolate in a double boiler or heat-safe bowl set over simmering water.
  7. In a separate bowl, whisk together 4 large eggs and 3/4 cup (150g) granulated sugar until thick and pale yellow.
  8. Gradually whisk the warm caramel mixture and melted chocolate into the egg mixture, pouring slowly in a thin stream and whisking constantly.
  9. Pour the combined mixture into a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until a candy thermometer registers 140°F (60°C).
  10. Continue cooking for 4 minutes more, stirring frequently.
  11. Remove from heat, cool completely, and churn in an ice cream maker according to the manufacturer's instructions.
  12. Freeze the gelato until solid.
  13. **Bitter Orange Sauce:**
  14. In a dry 1-quart saucepan, cook 2 tablespoons (25g) granulated sugar over medium heat, undisturbed, until it melts and turns golden brown.
  15. Stir with a fork until completely melted and golden. Remove from heat and cool slightly.
  16. Blanch finely julienned zest from 1 large bitter orange in boiling water for 15 seconds. Drain immediately and set aside.
  17. Return the caramel to medium heat. Add 1/2 cup (120ml) freshly squeezed bitter orange juice and the blanched orange zest. Whisk until the caramel is melted and incorporated.
  18. Stir in 1/4 cup (60g) bitter orange marmalade (or preserves) until smooth.
  19. Remove from heat and stir in 1 tablespoon (15ml) of your favorite orange liqueur (optional).
  20. To serve, spoon the sauce onto plates. Add scoops of gelato and garnish with fresh raspberries and mint sprigs (optional).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

216g

Fat

20g

Carbs

24g

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Sweets & Sides Desserts European Italian Mediterranean Vegetarian Gluten Free Baking

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Time To Make Course Main Ingredient Cuisine Preparation Sauces Desserts Condiments Etc Eggs Dairy Fruit European Frozen Desserts Italian Chocolate Eggs Sweet Sauces Citrus Oranges 4 Hours Or Less