Blood Orange Ginger Dark Chocolate Chip Ice Cream
Vibrantly colored winter citrus is perfectly complemented by ginger and dark chocolate making for a blood orange ice cream that's worth turning the heat up for this winter.
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Makes: 1 quart
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Ingredients
- 1 ½ cups whole milk
- 2 cups heavy cream separated
- ¾ cup sugar
- 1 tablespoon blood orange zest separated
- 4 1-inch pieces shaved ginger
- 4 egg yolks
- ¾ cup blood orange juice
- ¾ cup dark chocolate chips
Instructions
- Heat milk, 1 cup cream, sugar, ginger, and ½ tablespoon blood orange zest in a medium-sized saucepan over medium heat.
- Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
- While milk is heating, lightly whisk the egg yolks in a separate medium-sized bowl.
- Pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so.
- Then pour the egg/milk mixture back into the pan with the rest of the milk.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
- In a separate large bowl, pour the remaining 1 cup heavy cream, blood orange juice, and the remaining ½ tablespoon blood orange zest. Strain the egg/milk mixture into the bowl, making sure to continue to whisk.
- Cover bowl with plastic wrap and refrigerate for at least 4 hours.
- Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in dark chocolate chips when ice cream is almost done processing.
- When ice cream is frozen, remove to airtight containers and put in freezer for at least 4 hours to continue to harden.
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