Makes about 1 ½ quarts
2 cups heavy cream
Juice and zest of 2 oranges (divided use)
1 tablespoon vanilla
1½ tablespoons Pierre Ferrand Curaçao
3 cups whole milk
1 cup sugar
Pinch sea salt
4 ounces dark chocolate (I like 70%)
Pour the cream, orange juice, vanilla and curaçao into a large bowl. Stir to combine. Set a colander over the bowl.
Put the milk in a heavy saucepan over medium heat just until the milk begins to show tiny bubbles along the side.
While the milk is warming up, in a small bowl rub the orange zest into the sugar with your fingers.
Beat your eggs in a medium bowl. Add the orange zest-sugar and salt, and mix well.
Temper the eggs by slowly pouring a little warm milk into the bowl, while continuously whisking. Add enough milk to completely warm the eggs. Then add egg mixture back to saucepan and continue to cook for 3 more minutes or so, or until it thickens enough to coat the back of a spoon.
Pour the thickened mixture into the colander set over the bowl. Gently combine with the heavy cream mixture.
Cool mixture in an ice bath, then refrigerate for 4 to 6 hours or until ready to freeze.
Freeze your ice cream according to the freezer manufacturer’s instructions.
While the ice cream’s freezing, melt the chocolate over a double-boiler. The chocolate should be warm but not too hot. When the ice cream is set, put it into a baking dish and drizzle spoonfuls of melted chocolate on top. You may need to break it up as you go. Put in the freezer for 30 minutes to 1 hour to harden. Serve.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram