Orange Chocolate Chip Ice Cream Food

ORANGE CHOCOLATE CHIP ICE CREAM

Steps:

• Fill a large bowl with cold water and ice. Set aside.
• Whisk the yolks and 1/4 cup of the sugar until light and creamy, about 2 minutes. Set aside. Heat the cream, milk, remaining 1/2 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a 1/2 cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another 1/2 cup of milk into the yolks, whisking the entire time to combine. Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Quickly remove from heat and stir in orange zest, lemon juice, and vanilla extract. Immediately pour into a bowl, and place bowl in the ice bath to cool the mixture.
• Once ice cream chills to a warm (not hot) temperature, cover with plastic wrap and allow to chill in the freezer for at least 3 hours, and up to overnight.*
• Once chilled, make chocolate chips. Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring in between each heating. Pour onto a parchment-lined cookie tray and spread thinly with a spatula. Sprinkle with salt and place in freezer for 10-15 minutes. Finely chop the chocolate and set aside.
• Pour ice cream into your ice cream maker and churn according to manufacturer's instructions. 2 minutes before removing from ice cream maker, stir in chocolate chips. Transfer to freezer-proof container and allow to harden for at least 12 hours. Then serve!

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.

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
• Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
• Add Chocolate Chips when desired consistency is reached.
• Serve immediately or store in the freezer in an airtight container.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.