Italians use cocoa powder, sugar, water, milk, and cornstarch in their hot chocolate. The result is a thick beverage unlike the thin, milky American version, yet much lighter than cream-based hot chocolates. Italian hot chocolate is just as good cold as it is hot. The cocoa powder gives it a slight bitter edge, which can be rounded off by adding more sugar if you prefer, though the bitter bite is a nice contrast to the sweetness of the ice cream.
In a bowl, whisk together the egg yolks,
Heat the milk, cream, orange zest, and the remaining
Strain the custard into a clean bowl, discarding the orange zest, and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Sift together the cocoa powder, cornstarch, and sugar. Heat the milk and water in a heavy saucepan over medium heat until warm. Whisk in the cocoa mixture. Reduce heat to medium-low and cook, stirring constantly with a heat-resistant plastic or wooden spatula until the liquid coats the back of the spoon, about 5 minutes. Pour the hot chocolate into a bowl. Let cool and then refrigerate until cold.
The cold hot chocolate can be made up to 3 days in advance. Keep refrigerated in an airtight container.
Divide the cold hot chocolate among 6 mugs or large coffee cups and scoop some orange-cardamom ice cream into each. Serve extra ice cream scoops on the side.
© 2006 Emily Luchetti. All rights reserved.