Ingredients:

  • 1 cup (240ml) whole milk
  • 2 cups (480ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 4 oz (115g) dark chocolate (70% cocoa or higher), finely chopped
  • Zest of 1 large orange
  • 1/4 cup (60ml) fresh orange juice (about 1 large orange)

Instructions:

  1. Melt the dark chocolate using a double boiler until smooth and let cool slightly.
  2. In a medium saucepan, combine milk, heavy cream, and sugar over medium heat. Heat until just below simmering, stirring occasionally.
  3. In a separate bowl, whisk egg yolks until pale. Gradually add hot cream mixture while whisking continuously to temper the eggs. Then return the mixture to the saucepan.
  4. Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes). Do not bring to a boil.
  5. Remove from heat and stir in vanilla extract and orange zest.
  6. Strain the custard through a fine mesh strainer to remove any lumps. Stir in melted chocolate and fresh orange juice until fully incorporated.
  7. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.
  8. Pour the chilled mixture into an ice cream maker and churn as per manufacturer instructions until it thickens.
  9. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.