Cipriani's Chocolate Ice Cream With Bitter Orange Sauce

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The name in italian is so pretty--gelato al cioccolato con salsa all'arancia amara ristorante hotel cipriani. the dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. prep time does not include freezing time.

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Steps

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For the gelato:.

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In a dry 3 quart saucepan , cook 1 / 4 cup of sugar , undisturbed , over moderate heat until it begins to melt.

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Continue to cook , stirring with a fork , until sugar is completely melted and becomes deep golden brown in color.

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Remove from heat and dip pan briefly into an ice water bath to stop cooking.

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Cool pan about 5 minutes , then return to moderate heat , add milk and whisk until caramel is melted and milk is incorporated.

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Whisk in cocoa and keep whisking till mixture is well combined.

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Keep warm while you prepare chocolate and custard base.

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Melt chocolate in a bowl over barely simmering water.

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In a bowl , beat the eggs and the remaining 3 / 4 cup of sugar until the mixture is thick and pale.

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Whisk the caramel mixture and the chocolate into the yolk mixture , pouring them in in streams and whisking all the while.

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Now , cook this mixture in s heavy saucepan over medium low heat , stirring constantly , until candy thermometer registers 140f.

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Cook 4 minute.

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Ingredients

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sugar, milk, unsweetened cocoa powder, bittersweet chocolate, egg yolks, orange zest, fresh orange juice, orange preserves, cointreau liqueur, fresh raspberry, mint sprig