ORANGE CHOCOLATE ICE CREAM RECIPE RECIPES

Steps:

• Melt unsweetened chocolate in a double boiler over simmering water. Gradually whisk in the cocoa. It will clump together. This is ok. Just start to add a little milk, and continue whisking. Once all of the cocoa is incorporated, add the remaining milk, vanilla, zest, orange juice concentrate, and coffee. Continue to heat and whisk until completely blended. Pour mixture into a medium sized sauce pan and put on medium-low heat. Sitr in heavy cream. Whisk eggs in a medium-sized bowl until light and fluffy, 1 to 2 minutes. Add agave and continue mixing until thoroughly incorporated. Temper eggs by adding 1/3 cup of warm milk mixture to eggs while whisking. Pour egg mix into chocolate mix and cook until ice cream base has thickened and will hold a line when you draw your finger through the back of a metal spoon. It should temp at 160 degrees. Strain mixture into a bowl. Cover mix by placing plastic wrap directly on the surface of the ice cream base – this prevents it from forming a skin. Chill for at least 4 hours, preferably overnight. Stir-freeze according to manufacturer’s directions. Add walnuts during the last few minutes of freezing. Let ice cream harden in the freezer for 4 hours before enjoying.

Steps:

• Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
• Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
• Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
• Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.