I've recently returned from a week abroad visiting Most Excellently Good Friends, Indeed. And on my trip, my friend J and I made this completely incredible chocolate orange cinnamon ice cream. To. Die. For. I shit you not!
We started with a base recipe from another friend, who got it from her mom. It's the most perfect vanilla ice cream I've ever had, homemade or otherwise. Really, it's so smooth and rich that it was almost a shame to add to it, but since I can never leave well enough alone and have a mad love of chocolate, orange, and cinnamon together, it had to be done.
So without further ado, I give you:
Chocolate Orange Cinnamon Ice Cream
2/3 c sugar
1 3/4 c milk
2 c heavy whipping cream
6 oz. high-quality dark chocolate (62-70% is best), melted
zest of one large orange
1 tsp cinnamon
1) Melt chocolate. Stir in sugar.
2) Add milk and eggs; mix thoroughly.
3) Add cream; stir.
4) Add orange zest and cinnamon, and stir until mixed completely.
5) Once mixture is completely cooled, pour into an ice cream maker and freeze according to directions. Make certain to steal little spoonfuls as the ice cream begins to thicken and freeze. If there's someone else in the room, taunt them as you do so.
6) Remove from ice cream maker and turn out into airtight containers. Finish freezing completely.
7) Serve. Enjoy. Serve some more. Enjoy some more. Makes one quart.
Note: If you're afraid of salmonella (oh noes!), you can always use an egg substitute instead of regular eggs. You can also mix together the sugar, eggs, and cream over medium heat on a stovetop, and then add the melted chocolate as the mixture reaches a low boil. (If you try to melt the chocolate into the cream mixture, you will most likely be left with teeny, tiny granules of chocolate, which will make your end product oddly grainy and kind of ucky. So add only fully melted chocolate to the already heating or boiling cream mixture.) Remove the chocolatey, creamy, eggy mixture from the stove and add the milk, orange zest, and cinnamon. Allow this mixture to cool completely before attempting to freeze it. Be aware, however, that allowing the ice cream base to reach a boil before freezing will change both the flavor and texture slightly. Some will not notice the difference, but for those who do, it won't be quite as good as making this ice cream the dangerous way.
LIVE ON THE EDGE!!! That's all I'm saying.