Orange-Infused Dark Chocolate Ice Cream with Roasted Walnuts Recipe amy_green

• 1/3 cup unsweetened dutch-processed cocoa powder
• 1 1/2 cup 1% milk
• 1 teaspoon instant coffee
• 1 tablespoon orange zest
• 1 tablespoon frozen, unsweetened orange juice concentrate
• 2 large eggs
• 1/3 cup raw agave nectar
• 2 ounces unsweetened dark chocolate
• 1 cup heavy cream
• 1 teaspoon vanilla extract

1. Melt unsweetened chocolate in a double boiler over simmering water.
2. Gradually whisk in the cocoa.
3. It will clump together.
4. This is ok. Just start to add a little milk, and continue whisking.
5. Once all of the cocoa is incorporated, add the remaining milk, vanilla, zest, orange juice concentrate, and coffee.
6. Continue to heat and whisk until completely blended.
7. Pour mixture into a medium sized sauce pan and put on medium-low heat.
8. Sitr in heavy cream.
9. Whisk eggs in a medium-sized bowl until light and fluffy, 1 to 2 minutes.
10. Add agave and continue mixing until thoroughly incorporated.
11. Temper eggs by adding 1/3 cup of warm milk mixture to eggs while whisking.
12. Pour egg mix into chocolate mix and cook until ice cream base has thickened and will hold a line when you draw your finger through the back of a metal spoon.
13. It should temp at 160 degrees.
14. Strain mixture into a bowl.
15. Cover mix by placing plastic wrap directly on the surface of the ice cream base this prevents it from forming a skin.
16. Chill for at least 4 hours, preferably overnight.
17. Stir-freeze according to manufacturers directions.
18. Add walnuts during the last few minutes of freezing.
19. Let ice cream harden in the freezer for 4 hours before enjoying.

cocoa powder, milk, instant coffee, orange zest, frozen, eggs, nectar, chocolate, heavy cream, vanilla

Taken from www.chowhound.com/recipes/orange-infused-dark-chocolate-ice-cream-roasted-walnuts-27416 (may not work)