Chocolate Orange And Cinnamon Ice Cream Recipes

DARK CHOCOLATE ORANGE ICE CREAM

Steps:

• Whisk together the sugar, cream, milk, cocoa, cinnamon, salt, and orange zest in a medium size saucepan. Bring to a boil and then reduce to a simmer while stirring occasionally for 2 minutes.
• Add the chocolate chips and continue stirring while the chocolate melts. Remove from the heat and stir in the orange juice and vanilla extract. Let cool and then chill in the refrigerator for at least 4 hours.
• Pour the chilled mixture into your ice cream machine and churn according to the manufacturer's directions.

DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD

Steps:

• Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
• Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

CINNAMON ICE CREAM

Steps:

• Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
• Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.

CHOCOLATE CHILI ICE CREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

CINNAMON CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, combine the first seven ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Stir in chocolate chips. , Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer of firm up in your refrigerator freezer 2-4 hours before serving. Sprinkle with additional chips.

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.