This ice cream has a base of white chocolate ice cream swirled in with melted dark chocolate and fresh squeezed orange juice. The flavor combinations are excellent and perfect for a hot summer day.
Cook: 15 min.
Prep: 15 min. and the 10 hours and 30 minutes freezing/chilling
Yield: serves 6
6 oz. white chocolate
1 tsp. cornstarch
1 tsp. vanilla extract
3 egg whites
1 1/4 cups milk
2 cups heavy cream
2 oz. dark chocolate
1/4 cup fresh squeezed orange juice
Coarsely chop the white chocolate. Set aside. In a large heat proof mixing bowl, using a stand mixer or hand-held mixer, beat the cornstarch, vanilla extract, and egg whites until combined. Pour the milk into a pan and bring to boil over medium heat. Once the milk is cooked, pour over the egg white mixture and beat on low-speed.
Strain the mixture back into the used pan and continue to cook over medium heat until thickened. Do not leave mixture unattended, because mixture can curdle if not stirred constantly. Once thickened, remove from stove top and add in the chopped white chocolate and stir until melted. Add in the cream and stir until combined. In a separate bowl, remove 2/3 cup of the mixture and pour the rest of the mixture into a freeze proof bowl. Cover with plastic wrap and freeze for 2 hours. Melt the dark chocolate in a small bowl and add in the freshly squeezed orange juice. Pour this mixture into the 2/3 cup of the white chocolate mixture and stir.
Once the ice cream has set for about 2 hours, remove from freezer and beat with a fork. Pour in about 2 spoonfuls of the chocolate and orange mixture into the white chocolate mixture and swirl with a knife. Repeat this process until all the chocolate and orange mixture is swirled into the white chocolate mixture. Freeze for 8 hours or overnight. Transfer ice cream to the refrigerator 30 minutes before scooping. Enjoy! Makena 🙂