Love ice creams
Chocolate and Clementine Ice Cream
Its not Terry’s…it’s mine! This recipe for Chocolate and Clementine Ice Cream shows you how to make a great tasting chocolate ice cream infused with the wonderful flavour of orange. It is definitely reminiscent of Terry’s Chocolate Oranges, that British Christmas delight. Every year we got one of those from my lovely grandad, now my mum has started doing it. I think we’ll continue the family tradition with a new little twist this year. Hope Mum likes it! Based on the young testers I had yesterday around the kitchen table I think she might! Beautifully smooth and exquisitely flavoured chocolate and clementine ice cream, hope you like it too x
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Recipe Notes
I used semi skimmed milk in this recipe which worked well, but you can use whole milk too. Ensure the custard mixture is very cold before you churn, otherwise you'll be there forever. If you feel the need to buy a shed load of Terry's Chocolate Oranges for stocking fillers, click here |
- 100 g dark chocolate 50% or above
- 80 g caster sugar
- 3 egg yolks
- 300 ml milk
- 100 ml double cream
- 2 Clementines zest and peel
- 1 tbsp Cocoa powder
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Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30Mins
Churn Time
20Mins
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Nutrition Facts
Chocolate and Clementine Ice Cream
Amount Per Serving (75g)
Calories 326
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 132mg
44%
Sodium 33mg
1%
Potassium 158mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 30g
Protein 5g
10%
Vitamin A
4%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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- To a saucepan, add chocolate pieces, cocoa, cream, milk and clementine zest plus two or three big pieces of the peel.
- Heat gently, stirring to melt the chocolate. Once the chocolatey mixture has small bubbles forming around the edges of the pan, remove from the heat and leave to infuse for 5 minutes.
- Whisk egg yolks and sugar. Add the chocolate mixture to the egg mixture whisking all the time.
- Put everything back in the pan and heat gently for about 15 minutes until the mixture coats the back of a spoon. Stir all the time until the mixture thickens.
- Chill until extremely cold. Once chilled, remove the peel and churn in your ice cream maker for 20 minutes.
