Description
Homemade candied orange ice cream with chocolate fudge swirl delivers a luxurious Mediterranean dessert experience. Rich citrus notes and smooth chocolate ribbons combine for an indulgent treat you’ll savor with delight.
Ingredients
Scale
- 5 large egg yolks
- 1 ½ cups (360 g) whole milk
- 1 ½ cups (360 ml) heavy cream
- ½ cup (120 ml) heavy cream
- 2.5 oz (70 g) dark chocolate
- ⅔ cup (170 g) candied orange peel
- ½ cup (160 g) candied orange syrup
- ½ cup (100 g) granulated sugar
- 1 tbsp granulated sugar
- ¼ cup (85 g) corn syrup
- 6 tbsps (35 g) Dutch process cocoa powder
- ¼ tsp orange extract
- 1/8 tsp guar gum
- Pinch fine sea salt (2 times)
Instructions
- Candied Orange Preparation: Drain orange peel syrup and spread pieces on a non-stick surface, allowing complete air-drying until crisp and brittle.
- Custard Foundation: Gently heat milk with orange syrup over low temperature, creating a fragrant base without scorching, then carefully temper egg yolks by slowly incorporating hot liquid while whisking constantly.
- Custard Refinement: Strain mixture through fine sieve to eliminate potential lumps, then blend guar gum with cold cream and integrate into chilled custard for optimal smoothness and prevention of ice crystal formation.
- Chocolate Fudge Creation: Melt premium chocolate into bubbling blend of sugar, cream, and cocoa powder, allowing sauce to cool and thicken into a rich, glossy ribbon of intense chocolate flavor.
- Ice Cream Churning: Transfer refrigerated custard base to ice cream machine, churning until achieving soft, creamy consistency that hints at the dessert’s luxurious potential.
- Final Assembly: Layer freshly churned ice cream with delicate candied orange peel fragments and serpentine chocolate fudge swirls in a pre-chilled container, then freeze overnight to allow flavors to intertwine and textures to harmonize into an elegant frozen delicacy.
Notes
- Candy Orange Peel Carefully: Ensure complete drying to achieve a crisp texture that adds delightful crunch and prevents sogginess in the final ice cream.
- Master Custard Temperature: Heat milk and syrup gently at low temperature to prevent scorching and maintain a silky, smooth base for rich flavor development.
- Egg Yolk Tempering Technique: Slowly introduce hot liquid while whisking continuously to create a velvety custard without scrambling eggs, ensuring a luxurious texture.
- Guar Gum Secret: Blend with cold cream before mixing into custard to create ultra-smooth ice cream and prevent unwanted ice crystals during freezing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 406
- Sugar: 41 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 144 mg