She Strengthens

The Quest for the Perfect Ice Cream Flavor

When it comes to crafting the ultimate ice cream recipe, the type of chocolate used can make all the difference. I set out to investigate this phenomenon by creating three identical batches, each featuring a different brand of chocolate: Baker’s, Ghirardelli, and Dagoba. My husband and I conducted a taste test, and while he preferred the sweetness of the Ghirardelli batch, I was won over by the rich, deep flavor of the Dagoba version. It’s clear that good flavor trumps sweetness any day.

The Birth of a Decadent Creation

With the chocolate conundrum settled, I turned my attention to crafting a truly decadent ice cream flavor. Orange and roasted walnut seemed like the perfect combination to elevate this treat to new heights. The inspiration struck 13 years ago, when I first tried pairing orange and chocolate – a seemingly counterintuitive combination that surprisingly worked wonders. The addition of walnuts adds a delightful texture and complexity to the mix.

A Note on Cocoa Powder

When it comes to cocoa powder, I swear by Valhrona’s dutch-processed variety. If you can’t find this specific type, Hershey’s Special Dark blend is a worthy substitute, boasting a richer flavor than regular unsweetened cocoa.

Orange Walnut Chocolate Ice Cream Recipe

Yield: 1 1/2 quarts
Difficulty: Easy
Total Time: 24 hours
Active Time: 1 hour

Ingredients:

• 1/3 cup unsweetened dutch-processed cocoa powder
• 1 ½ cup 1% milk
• 1 teaspoon instant coffee
• 1 tablespoon orange zest
• 1 tablespoon frozen, unsweetened orange juice concentrate
• 2 large eggs
• 1/3 cup raw agave nectar
• 2 ounces unsweetened dark chocolate
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

Step 1: Melt Chocolate and Whisk in Cocoa

Melt unsweetened chocolate in a double boiler over simmering water. Gradually whisk in the cocoa, which will initially clump together. Don’t worry – this is normal! Add a little milk and continue whisking until smooth.

Step 2: Combine Mixtures and Heat

Add the remaining milk, vanilla, zest, orange juice concentrate, and coffee to the chocolate mixture. Heat and whisk until fully incorporated. Pour the mixture into a medium-sized saucepan over medium-low heat and stir in heavy cream.

Step 3: Whisk Eggs and Temper

Whisk eggs in a medium-sized bowl until light and fluffy (1-2 minutes). Add agave and mix until fully incorporated. Temper eggs by adding 1/3 cup of warm milk mixture while whisking.

Step 4: Cook and Chill

Pour the egg mixture into the chocolate mixture and cook until the ice cream base has thickened and reaches 160°F. Strain the mixture into a bowl, cover with plastic wrap, and chill for at least 4 hours or overnight.

Step 5: Freeze and Enjoy

Stir-freeze according to your ice cream maker’s instructions. Add walnuts during the last few minutes of freezing. Let the ice cream harden in the freezer for 4 hours before indulging in this decadent treat.