- Prep Time: 24 hours
- Cook Time: 1 hour
- Total Time: 25 hours
- Yield: 1 quart ice cream
- Prep Time: 24 hours
- Cook Time: 1 hour
- Total Time: 25 hours
- Yield: 1 quart ice cream
Ingredients
For the ice cream
- 5 large egg yolks
- 3/4 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon sea salt
- zest from 1 large orange
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
For the chocolate chips
- 3/4 cup dark chocolate, chopped
- 1/2 teaspoon salt
Instructions
- Fill a large bowl with cold water and ice. Set aside.
- Whisk the yolks and 1/4 cup of the sugar until light and creamy, about 2 minutes. Set aside. Heat the cream, milk, remaining 1/2 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a 1/2 cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another 1/2 cup of milk into the yolks, whisking the entire time to combine. Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Quickly remove from heat and stir in orange zest, lemon juice, and vanilla extract. Immediately pour into a bowl, and place bowl in the ice bath to cool the mixture.
- Once ice cream chills to a warm (not hot) temperature, cover with plastic wrap and allow to chill in the freezer for at least 3 hours, and up to overnight.*
- Once chilled, make chocolate chips. Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring in between each heating. Pour onto a parchment-lined cookie tray and spread thinly with a spatula. Sprinkle with salt and place in freezer for 10-15 minutes. Finely chop the chocolate and set aside.
- Pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. 2 minutes before removing from ice cream maker, stir in chocolate chips. Transfer to freezer-proof container and allow to harden for at least 12 hours. Then serve!
Notes
*If chilling overnight, chill in fridge and not freezer
Leave a comment and rate this recipe!
December 2023 review update: Definitely reduce the sugar and salt,changes as other reviews suggested. I made this with lactose-free milk and reduced the sugar to 1/4 cup in the eggs and then 1/4 cup in the milk/cream mix. Then also reduced the salt to 1/2tsp in the milk mix and 1/4 tsp in the chocolate pieces. It was fantastic with these changed. Happy baking 🙂
So made this (actually made one batch exactly as is and made a lemon-lime second batch at the same time in my double ice cream maker).
TWO SERIOUS CAUTIONS:
Do NOT use 1 teaspoon of any kind of salt. 1/4 teaspoon, maybe.
Use only 1/2 cup sugar… A key reason to make this ice cream is for the tangy creaminess of the citrus with the custard base. That tangyness is lost when the ice cream is so sweet.
With those changes I’d make it again!
Wish I read these comment first! Wayyyy too salty! Wish I did the 1/4 tsp suggested!
[…] Orange Chocolate Chip Ice Cream […]
How can anyone look at those pictures, and not make it. It’s like dreamsicle ice cream with chocolate bits! Yum. I used the rind from a big Minneola tangerine, so the flavor might be a tad different, but the concept is golden!
Orange, chocolate and ice cream. Three magic words. It looks absolutely perfect!