700 ml double cream (or half whipping and half double cream)
Thinly pared rind from one unwaxed Seville orange *
4 large free-range egg yolks
150 grams natural brown sugar
2 large fresh egg whites – room temperature
55 grams Green and Blacks dark milk chocolate – chopped
100 grams Green and Blacks dark cooks chocolate – 72% cocoa solids – break into pieces
Flaked or chopped almonds – optional
- Put the cream and orange rind into a large saucepan over a medium heat.
- When the mixture has come up to a simmer, take off the heat, leave to infuse while whisking the egg yolks then remove the peel.
- Whisk the egg yolks and sugar until pale, slowly pour in the cream mixture –whisking constantly – until you have added all the cream.
- Rinse out the saucepan and return the custard mixture, place over a gentle heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon – do not allow the mixture to boil.
- Transfer the custard to a clean bowl, cover with cling film to stop a skin forming (the cling film must touch the custard) and allow to cool then refrigerate until chilled, about 6 hours.
- Put the pieces of dark chocolate into a bowl over a pan of simmering water and leave to melt, remove from the heat and allow the mixture to cool.
- Whisk the egg whites until they form medium stiff peaks, stir one quarter into the custard base, fold in remainder.
- Transfer to an ice cream maker, process according to manufacturers instructions.
- When ready, put the ice cream into a bowl and fold in the chocolate drops then very lightly and briefly stir in the cooled melted chocolate to create a ripple effect, cover and freeze.
- Optional – sprinkle with flaked or chopped almonds before putting in the freezer.
* If the orange is waxed or you are not sure, then scrub under running water with a soft brush before use