Orange-Infused Dark Chocolate Ice Cream with Roasted Walnuts Recipe amy_green

1. 1

   Melt unsweetened chocolate in a double boiler over simmering water.

2. 2

   Gradually whisk in the cocoa.

3. 3

   It will clump together.

4. 4

   This is ok. Just start to add a little milk, and continue whisking.

5. 5

   Once all of the cocoa is incorporated, add the remaining milk, vanilla, zest, orange juice concentrate, and coffee.

6. 6

   Continue to heat and whisk until completely blended.

7. 7

   Pour mixture into a medium sized sauce pan and put on medium-low heat.

8. 8

   Sitr in heavy cream.

9. 9

   Whisk eggs in a medium-sized bowl until light and fluffy, 1 to 2 minutes.

10. 10

    Add agave and continue mixing until thoroughly incorporated.

11. 11

    Temper eggs by adding 1/3 cup of warm milk mixture to eggs while whisking.

12. 12

    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.

13. 13

    It should temp at 160 degrees.

14. 14

    Strain mixture into a bowl.

15. 15

    Cover mix by placing plastic wrap directly on the surface of the ice cream base this prevents it from forming a skin.

16. 16

    Chill for at least 4 hours, preferably overnight.

17. 17

    Stir-freeze according to manufacturers directions.

18. 18

    Add walnuts during the last few minutes of freezing.

19. 19

    Let ice cream harden in the freezer for 4 hours before enjoying.

* Per serving · 4 servings · Values may vary.

No additional tips available.