Recipe: Chocolat Et Orange

Just DON'T call it 'Jaffa'...

400 ml milk
300 ml cream
100g sugar
200g dark chocolate
3 eggs
~4 tsp Boyajian orange citrus oil. These oils have the equiavalent of like a billion pieces of fruit in each teaspoon and are ideal for citrus flavoured ice cream. Unfortunately I spilled most of my bottle of orange oil on the kitchen floor while making this ice cream, so the orange flavour could be a one-off, methinks...

Heat your milk, then make the custard with your eggs and sugar. Add in the citrus oil. Put it in sparingly at first and taste regularly cos it's mighty strong and easy to overdo it.

Melt the chocolate in a double boiler. If you don't have a double boiler you can do as The Mitch does and melt it in a metal bowl (or ceramic bowl, for that matter) sitting on top of a saucepan of boiling water. Mix in the gooey chocolate to the still-warm custard. Refrigerate, then stick it in the ice cream maker.

Verdict: I think this is the richest ice cream I have ever made. It was so thick and viscous with delicious dark chocolate that I almost didn't need to freeze it. The overtones of orange were subtle but zealous and really set off the deep cocoa flavour. Another raging sucess, but be warned - it's seriously heavy stuff - one cone made me feel like I'd eaten an entire meal.