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Name: Chocolate Mandarin Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Vanilla extract; 1 oz Cocoa powder; Zest of 3 mandarin oranges; 3 c milk; 8 oz Sugar; 5 oz Bittersweet chocolate;; 6 Egg yolks; 1 c Cream

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INGREDIENTS

1/2 ts Vanilla extract
1 oz Cocoa powder
Zest of 3 mandarin oranges
3 c milk
8 oz Sugar
5 oz Bittersweet chocolate;
6 Egg yolks
1 c Cream

Servings

INSTRUCTIONS

Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely. Comments: Mandarine oranges and tangerines have a more intensely flavored zest than regular oranges that is suited to matching with intense chocolate. If you can get them, try this with Seville oranges, which can sometimes be found in Latin grocery stores. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chocolate Mandarin Ice Cream

1/2 ts Vanilla extract
1 oz Cocoa powder
 Zest of 3 mandarin oranges
3 c milk
8 oz Sugar
5 oz Bittersweet chocolate;
6 Egg yolks
1 c Cream

Combine milk and orange or tangerine zest in a medium heavy pot. Heat  to just below a simmer and turn off heat. Let infuse for 30 minutes.  Bring back to just below the simmer, then mix in cocoa powder and  chocolate, combining well. In a medium bowl, beat together yolks and  sugar until well combined. Pour one cup of the hot milk mixture over  egg mixture, whisking constantly. Pour egg mixture into saucepan.  Heat mixture very slowly, stirring constantly with wooden spoon in  figure eight pattern. Cook gently over very low heat for about 10  minutes, until custard has become quite thick. Add cold cream to stop  the cooking and stir in vanilla extract. Pour through fine strainer  into clean bowl and refrigerate until completely cold. Freeze mixture  in ice cream freezer then scrape into container, cover, and freeze  completely.    Comments: Mandarine oranges and tangerines have a more intensely  flavored zest than regular oranges that is suited to matching with  intense chocolate. If you can get them, try this with Seville  oranges, which can sometimes be found in Latin grocery stores.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast  01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    01-28-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (1636g)
Recipe Makes: 1 servings

Calories: 5173
Calories from Fat: 3167 (61%)

Amt Per Serving		% DV

	Total Fat 351.9g	469 %
	Saturated Fat 160.9g	804 %
	Monounsaturated Fat 136.7g
	Polyunsanturated Fat 39.1g
Cholesterol 10410.1mg		3203 %
Sodium 714.1mg		25 %
Potassium 2066.8mg		54 %
Total Carbohydrate 384.4g		113 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 375g
Protein 148.2g		212 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5173

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