Sometimes you want something that’s fresh and something that’s rich at the same time. Some people might suggest that you grab a bowl of fruit sorbet and alter eating spoonfuls of that with chewing on a Mars bar in between, but that’s just not me, and I think everyone agree that you can do better than that. Citrus and other fruit is great to provide the base for a dessert when you have days like that and if you incorporate some chocolate and nuts in there it gets very satisfying all of a sudden, whilst staying fresh because the main bulk is citrus flavoured.
I thought an orange ice cream with chocolate sauce, toasted almonds and chocolate chips would make a great dessert when you’re in that mood. Chocolate sauce instead of only chocolate chips because you get more of an even chocolate flavour instead of great burst of flavour all at once and because chocolate sauce is very mild and creamy, thus increasing the feelings of richness further and making the ice cream more balanced in terms of textures. Almonds to provide some buttery and toasted nuts to compliment the chocolate and contrast with the fresh orange, as well as providing some welcome crunch and lastly chocolate chips to compliment the chocolate sauce. I put vanilla in the orange ice cream to provide a bit of depth to it and to compliment the chocolate further.
I think we did a good job with this ice cream. I hope you’ll like it too.
Orange ice cream with toasted almonds, chocolate sauce and dark chocolate chips
500 g/17.7 oz cream
415 g/14.7 milk
500 g/17.7 oz orange juice
6 egg yolks
100 g/3.5 oz glucose syrup
135 g/4.8 oz sugar
135 g/4.8 oz toasted almonds
40 g/1.4 oz dark chocolate chips
68 g/2.4 oz sugar
75 g/2.7 oz milk
30 g/1.1 oz cocoa powder
For the ice cream put the milk, the cream and the vanilla in a saucepan together with the glucose syrup. Bring to the boil and put aside while you whisk the egg yolks together with the sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 84 degrees C/183 degrees F or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, cover with cling film and put it in the fridge over night.
Put the orange juice in a sauce pan and bring it to the boil. Let it boil until it’s reduced by half. Let it cool in the fridge over night. For the chocolate sauce put all the ingredients in a saucepan and whisk it together. Bring to the boil and cook it on medium heat while whisking for about 5 minutes until it’s thick and glossy. Put in the fridge to cool down overnight.
Churn the ice cream custard in the ice cream machine the day after. Pour in the custard first quickly followed by the reduced orange juice. As it’s churning, chop up the toasted almonds and put the chocolate sauce in a piping bag. When the ice cream is done churning, quickly fold in the nuts and the chocolate chips. Put some ice cream in a tub, pipe chocolate sauce over and repeat with layers of ice cream and chocolate sauce until you’ve run out of both ice cream and chocolate sauce. Alternatively you could just spoon chocolate sauce in a tub of ice cream and swirl it with a spoon, but it would be hard if the chocolate sauce is cold so make sure it’s at least room temperature. Try to do this as quickly as possibly and then transfer to a freezer until it’s hard enough to eat.