Cafe Borgia Ice Cream

• Ice Cream
• 3 ounces semi-sweet chocolate, chopped
• 2 cups whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 1/2 ounces cream cheese
• 1/8 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dark roast coffee grounds (fine to medium grind)
• Orange Caramel Sauce (recipe below)
• Orange Caramel Sauce
• 3/4 cup granulated sugar
• 1/2 cup orange juice
• 1 cup heavy cream
• 2 tablespoons orange juice
• 1 tablespoon orange zest

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat the sugar and 1/2 c orange juice over medium heat, watching carefully until it turns copper-penny-colored.
6. 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.
7. HEAT AGAIN:rnHeat 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.

cream, semisweet chocolate, milk, cornstarch, cream cheese, salt, heavy cream, granulated sugar, light corn syrup, cocoa, dark roast coffee grounds, orange caramel sauce, orange caramel sauce, sugar, orange juice, heavy cream, orange juice, orange zest

Taken from food52.com/recipes/18882-cafe-borgia-ice-cream (may not work)