Best Orange Chocolate Ice Cream Sauce Recipes

CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE

Steps:

• For the Gelato:.
• In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
• Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
• Remove from heat and dip pan briefly into an ice water bath to stop cooking.
• Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
• Whisk in cocoa and keep whisking till mixture is well combined.
• Keep warm while you prepare chocolate and custard base.
• Melt chocolate in a bowl over barely simmering water.
• In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
• Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
• Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
• Cook (do not boil) 4 minutes more, stirring frequently.
• Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
• For the sauce:.
• In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
• Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
• Remove from heat and allow to cool.
• While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
• Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
• Whisk in the preserves or marmalade until combined well.
• Remove from heat and stir in liqueur.
• Pool sauce on individual plates and place scoops of the gelato on the sauce.
• Garnish, if desired, with raspberries and mint sprigs.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Steps:

• In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
• Turn heat to medium and cook, whisking constantly, for 5 minutes.
• Remove from the heat and stir in remaining ingredients until sauce is smooth.
• Serve either chilled or warmed, over vanilla ice cream.
• Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.

ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
• Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
• In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
• Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.