Chocolate. Coffee. Orange. This trinity of flavors makes up my fave espresso drink (that too few coffee shops make!). And thus, a new ice cream was born. I used Jeni's Splendid Ice Cream at Home (by Jeni Britton Bauer) base recipe, with inspiration and methods from her Milkiest Chocolate Ice Cream recipe, and her Black Coffee Ice Cream recipe, to make a rich mocha ice cream. Then I swirled in an orange caramel sauce to complete this ultra-caffeinated concoction. —laagarf
Test Kitchen Notes
This is a rich, satisfying blend of flavors. The ice cream itself is dreamy and decadent, and the chocolate and coffee are perfectly balanced. The caramel is packed with zesty, sweet orange flavor that is a perfect flavor counterpoint to the ice cream. I would absolutely make this recipe again, though I found the caramel a bit firm to incorporate smoothly into the ice cream. Next time I'll cook it for a shorter amount of time, or better: serve it warm and drizzled over the top. —Chris Van Houten
semi-sweet chocolate, chopped
plus 1 teaspoon cornstarch
1 1/2 ounces
fine sea salt
1 1/4 cups
light corn syrup
unsweetened cocoa powder
dark roast coffee grounds (fine to medium grind)
Orange Caramel Sauce (recipe below)
Orange Caramel Sauce
In This Recipe
In a small bowl, mix about 2 tablespoons of milk with the cornstarch. In a medium bowl, add the salt and cream cheese and whip until smooth. In a large bowl, make an ice bath and set aside (you can use the same ice bath for the ice cream and the caramel). Put the chopped chocolate in a medium bowl and keep it near the stove.
Combine the milk, cream, sugar, and corn syrup in a pretty big, heavy saucepan. Bring to a boil, stir in the cocoa powder, and boil for 4 minutes. Watch it, because it tries bubble over sometimes. Turn off the heat, and add the coffee grounds and let steep for 5-7 minutes. Strain out the coffee grounds with cheesecloth, into a bowl, then add back to the saucepan and add the cornstarch-milk mix to the ice cream base in the pan. Pour the ice cream base into the bowl with the chocolate, and stir it until the chocolate is melted and incorporated.
Incorporate the hot cream mixture into the cream cheese until smooth. Pour the hot ice cream base into a Ziploc bag and seal. Submerge in the ice bath until very cold -- about half an hour.
Pour the chilled base into the ice cream machine, and turn on the machine. When finished, transfer to a storage container, layering in the orange caramel and freeze until firm, about 4 hours.
Orange Caramel Sauce
Heat the sugar and ½ c orange juice over medium heat, watching carefully until it turns copper-penny-colored.
Remove from heat, and stop the caramel from cooking by adding the cream, 2 TB orange juice, and orange zest. Whisk like your life depended on it! It’s going to bubble like crazy. Keep going. Then it’s going to look like a lump of dark sugar in a pot of cream. Keep going. Return to medium heat and keep stirring until smooth.
Heat the sauce to soft ball stage (around 235 degrees), or slightly before, to ensure that it'll combine well with the ice cream base. It’ll look thicker and when it bubbles, the bubbles leave little holes that don’t fill in right away. Take it off the heat, and plunge into an ice bath for a couple of minutes, then let it cool. If it’s too hard and you’re not feeling the texture, add a couple of tablespoons of cream and microwave at 50% for 15 seconds or so, just so you can stir it in.