Orange Chocolate Chip Ice Cream combines zesty oranges with sweet chocolate chips and a creamy vanilla custard base. Yum!
In high school, I worked at an ice cream shop. It was the place to work. Our “crew” consisted of awesome guys and girls, and besides the owner, no one was over 18 (that is, unless the now-college kids came home from school looking for some cash). The store was in a large building with brick walls and large black and red tiles, and we got to play whatever music we wanted.
People came for miles for the store’s ice cream. It was incredibly rich and creamy, and the freezer was always stocked with over 30 flavors. I remember on one slow night, two of the guys and I decided to make an “everything” frappe. We proceeded to take tiny scoops of every. single. flavor in the store, toss in a teaspoon of every topping available and some milk, and blend it all together. I have to say, it wasn’t half bad.
The funny thing about working at an ice cream shop is that even if you don’t like ice cream to start, within a matter of weeks you can’t get enough of it. I can attest to this.
Growing up, I was a cookies and brownies girl. But ice cream? I mean I would eat it, but I would never choose it over a good piece of coffee cake or a chocolate bar.
So on my first night of work, I told this fact to one of the other girls. She grabbed a taster spoon, scooped up a bite of bittersweet chocolate ice cream, and, popping it in her mouth, turned to face me with a shrug: “you will soon.”
Sure enough, she was right. I ate coffee & Oreo frappes, vanilla yogurt & butterscotch sundaes, and countless scoops of ice cream. And ever since, I’ve liked ice cream.
I’m really not sure how it happened, but it did. And to this day I like having a pint (or two!) of ice cream in my fridge for safe measure.
So today, I bring you Orange Chocolate Chip Ice Cream! The vanilla custard base is paired with citrusy orange zest and swirled with tiny dark chocolate pieces. And because it’s citrus season, oranges are super flavorful right now; if you put this ice cream up to your nose you can smell them!
What’s the takeaway in all of this? Well, clearly it’s that if you don’t like ice cream all you have to do is eat a lot of it and soon enough, you will. Also that chocolate and orange is a wonderful combination that is perfectly accentuated by a vanilla custard ice cream.
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!
*If chilling overnight, chill in fridge and not freezer