If you want an elegant, decadent dessert, this is it! Dark chocolate and orange make a perfect, smooth, silky combination.
Orange Differences
Florida oranges may be greener than California oranges because the night temperatures in Florida are warmer, which causes more chlorophyll to migrate into the peel. They might appear green, but they are still ripe and sweet.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1 cup Splenda
- ⅓ cup Dutch-processed cocoa powder
- Zest from 2 oranges
- Pinch salt
- 8 large egg yolks
- 7 ounces sugar-free dark chocolate, roughly chopped
- ¼ cup fresh-squeezed orange juice
- ½ cup sugar-free dark chocolate, chopped
PREPARATION
- Whisk heavy cream, Splenda, cocoa powder, orange zest, and salt in a medium saucepan. Bring to a boil. Remove from heat and steep for 30 minutes to 1 hour.
- In a separate bowl, whisk egg yolks. Reheat cream mixture until hot, then temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened. Strain custard over chopped chocolate, and stir until smooth.
- Add orange juice and stir. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Fold in chopped chocolate before storing.
