Ingredients
ICE CREAM
1 cup sugar
2 cup milk
1 cup cocoa, unsweetened, sifted
3 1/2 oz chocolate, bittersweet,choppd
4 egg yolks, large, beaten
SAUCE
2 tbsp sugar
2 tbsp orange zest, in thin strips
1 cup orange juice, fresh
1/2 cup orange marmalade
1/2 tsp grand marnier, or to taste
Directions
In a dry 3 quart heavy saucepancook 1/4 cup sugar, undisturbed, over
moderate heat until it begins to melt and cook, stir with a fork until
melted completely and deep golden brown. Remove pan from heat and dip
briefly in a bowl of ice water to stop cooking. Caramel will harden.
Cool pan about 5 min and return to heat. Add milk and cook over
moderate heat, whisking, until caramel is melted. Whisk in cocoa
until well blended and keep mixture warm. In a metal bowl set over a
saucepan of barely simmering water melt chocolate, stirring, and
remove from heat. In the bowl of an electric mixer beat egg yolks
with remaining 3/4 cup sugar until thick and pale. Whisk in caramel
mixture and chocolate in streams, whisking until combined. Pour
custard into another 3 quart heavy saucepan and cook over moderately
low heat, stirring constantly, until a candy thermometer registers
140 F. Cook custard, stirring (do not let boil), 4 minutes more and
remove pan from the heat. Cool custard completely and freeze in an
ice cream maker. May be made 1 week ahead.
SAUCE: In a dry 1 quart heavy saucepan cook sugar, undisturbed, over
moderate heat until it begins to melt and continue to cook, stirring
with a fork, until melted completely and golden. Remove pan from the
heat and cool. While caramel is cooling, in a small saucepan of
boiling water blanch zest 15 seconds and drain. Return caramel to
moderate heat and add orange juice and zest, whisking until caramel
is melted completely. Whisk in preserves or marmalade until combined
well. Remove from heat and stir in liqueur. Makes about 1 1/2 cups.
Source: Gourmet Sept 1994 Typed by: Sharon Verrall
Servings: 3 cups
Chocolate Ice Cream With Bitter Orange Sauce Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Ice Cream; Sauce
The History of Recipes
Experts have traced the existence of recipes back into the far past, certainly as far into history as early Egypt, and possibly even further. Having said that, mostly, these old cook books were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Roman Empire a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef describes how the Roman chefs made use of many different herbs, including a few you will know such as basil, mint and parsley. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, cooking publications are in high demand, mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Chocolate Ice Cream With Bitter Orange Sauce recipe.
