Ciprianis Chocolate Ice Cream With Bitter Orange Sauce Food

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
• Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

BITTER ORANGE ICE CREAM

Steps:

• If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.
• Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like.

CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE

Steps:

• For the Gelato:.
• In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
• Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
• Remove from heat and dip pan briefly into an ice water bath to stop cooking.
• Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
• Whisk in cocoa and keep whisking till mixture is well combined.
• Keep warm while you prepare chocolate and custard base.
• Melt chocolate in a bowl over barely simmering water.
• In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
• Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
• Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
• Cook (do not boil) 4 minutes more, stirring frequently.
• Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
• For the sauce:.
• In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
• Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
• Remove from heat and allow to cool.
• While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
• Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
• Whisk in the preserves or marmalade until combined well.
• Remove from heat and stir in liqueur.
• Pool sauce on individual plates and place scoops of the gelato on the sauce.
• Garnish, if desired, with raspberries and mint sprigs.

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.

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.

BITTER CHOCOLATE ICE CREAM

Steps:

• In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
• Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
• In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
• Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.

BITTER CHOCOLATE ICE CREAM

Steps:

• Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
• Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
• Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool or at room temperature.
• Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.