Cipriani's Chocolate Ice Cream With Bitter Orange Sauce

Total Time: 1 hr 40 mins Preparation Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 2 cups milk
• 1 cup unsweetened cocoa powder, sifted
• 3 1/2 ounces fine-quality bittersweet chocolate, chopped
• 4 large egg yolks, beaten lightly
• 2 tablespoons sugar
• 2 tablespoons navel orange zest, julienned
• 1 cup fresh orange juice
• 1/2 cup bitter orange preserves (or orange marmalade)
• 1/2 teaspoon cointreau liqueur
• fresh raspberry
• mint sprig

Recipe

• 1 for the gelato:.
• 2 in a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
• 3 continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
• 4 remove from heat and dip pan briefly into an ice water bath to stop cooking.
• 5 cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
• 6 whisk in cocoa and keep whisking till mixture is well combined.
• 7 keep warm while you prepare chocolate and custard base.
• 8 melt chocolate in a bowl over barely simmering water.
• 9 in a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
• 10 whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
• 11 now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°f.
• 12 cook (do not boil) 4 minutes more, stirring frequently.
• 13 remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
• 14 for the sauce:.
• 15 in a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
• 16 continue to cook, stirring with a fork until the sugar melts completely and turns golden.
• 17 remove from heat and allow to cool.
• 18 while caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
• 19 return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
• 20 whisk in the preserves or marmalade until combined well.
• 21 remove from heat and stir in liqueur.
• 22 pool sauce on individual plates and place scoops of the gelato on the sauce.
• 23 garnish, if desired, with raspberries and mint sprigs.