Chocolate Mandarin Ice Cream Recipes

CHOCOLATE MANDARIN ICE CREAM

Steps:

• Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely. Comments: Mandarine oranges and tangerines have a more intensely flavored zest than regular oranges that is suited to matching with intense chocolate. If you can get them, try this with Seville oranges, which can sometimes be found in Latin grocery stores. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken

EASY-PEASY MANDARIN ORANGE ICE CREAM

Steps:

• Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.

CREAMY CHOCOLATE MANDARIN PUDDING

Steps:

• Set aside 8 chocolate wafers and about 12 of the best looking orange segments for garnish.
• In large bowl, mix together the sweetened condensed milk, water and pudding mix.
• Beat well.
• Refrigerate for 20 minutes until thickened.
• Whip cream and fold into chocolate mixture (leaving some white streaks produces a nice marbled effect).
• Spread 1/2 cup chocolate mixture in bottom of a 2.
• 5L (2 1/2 quart) glass serving bowl.
• Drizzle with 1/4 of the chocolate sauce.
• Top with 8 chocolate wafers, 1/3 of the orange segments and 1/3 of the remaining chocolate mixture.
• Repeat layers (sauce/wafers/oranges/chocolate mixture) 2 more times.
• Drizzle with last 1/4 of the chocolate syrup.
• Arrange set aside wafers and orange segments in decorative pattern on top of pudding.
• Cover with plastic wrap and refrigerate until thoroughly chilled.

FRENCH CHOCOLATE ICE CREAM

Steps:

• Heat milk in medium saucepan.
• Stir in chocolate, continue stirring until chocolate is melted.
• In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
• Stir over low heat until thickened, about 3 minutes.
• Cool in refrigerator at least 1 hour, or until well chilled.
• Stir in whipping cream and vanilla.
• Freeze in ice cream machine according to manufacturer's directions.
• Note: The use of the flour will help to give the ice cream body and smoothness.