Chocolate, Orange, and Cinnamon Ice Cream

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

At a winery luncheon during a conference of the American Institute of Wine and Food, despite too many courses and too many wines, everyone had room for this ice cream. At the end of the meal it received a round of applause from the sated dessert maniacs in the crowd.


  • 4 cups heavy cream
  • Zest of 3 oranges, removed in strips with a vegetable peeler
  • 4 sticks cinnamon
  • ½ pound semisweet chocolate
  • 8 large egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla extract


    Heat the cream, zest, and cinnamon in a saucepan to boiling. Remove from the heat and let steep 2 hours.

    Heat the chocolate in a small heavy pan over low heat until melted. Continue cooking, stirring constantly, until it is “scorched” and thick, about 3 minutes. Transfer to a large mixing bowl.

    Strain the cream into another saucepan and reheat to boiling. Whisk the egg yolks and ¼ cup sugar until combined. Whisk about 1 cup of the hot cream into the yolks, then whisk into the remaining cream. Cook, stirring constantly, over medium heat until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

    Strain the custard into the chocolate and stir until smooth. Strain again. Place in a larger bowl filled with ice water and chill the custard well. Freeze in an ice cream machine according to the manufacturer’s instructions.