Joyce Goldstein

Chocolate, Orange, and Cinnamon Ice Cream

Preparation info
  • Makes

    1 quart

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
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.

Ingredients

  • 4 cups heavy cream
  • Zest of 3 oranges, removed in strips with a vegetable peeler
  • 4

Method

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