Chocolate Orange and Cinnamon Ice Cream
Indulge in the luxurious flavors of Chocolate Orange and Cinnamon Ice Cream, a decadent homemade treat that perfectly balances rich dark chocolate, bright citrus notes, and a warm hint of spice. This creamy custard-based ice cream combines fresh orange zest and juice with finely chopped dark chocolate (70% cacao or higher) to create a smooth and velvety dessert that's both refreshing and indulgent. A teaspoon of cinnamon adds cozy depth, enhancing every spoonful with a subtle warmth. Made with simple, high-quality ingredients like heavy cream, egg yolks, and vanilla extract, this artisanal ice cream is churned to silky perfection and finished with a delicate garnish of orange peel or cinnamon. Whether served on its own or paired with holiday desserts, this chocolate-orange-cinnamon combo is a show-stopping crowd-pleaser you’ll want to make time and again. Perfect for all seasons, this recipe is your ticket to gourmet ice cream bliss at home!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 4 ounces Dark chocolate (at least 70% cacao), finely chopped
- 2 tablespoons Orange zest (from 1 large orange)
- 0.25 cup Orange juice (freshly squeezed)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat, stirring occasionally, until it’s hot and steaming but not boiling.
In a separate medium bowl, whisk the egg yolks and the remaining sugar until the mixture is pale and slightly thickened, about 2 minutes.
Gradually temper the egg yolks by slowly whisking in 1/2 cup of the hot cream mixture. Continue whisking and adding the cream mixture a little at a time until about half of it is incorporated.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and immediately stir in the chopped dark chocolate. Mix until the chocolate is fully melted and the mixture is smooth.
Add the orange zest, orange juice, ground cinnamon, vanilla extract, and salt to the custard, stirring until evenly combined.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids or bits of zest, ensuring a smooth texture.
Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours or until firm before serving.
Serve the Chocolate Orange and Cinnamon Ice Cream in bowls or cones, garnished with a light sprinkle of cinnamon or a twist of orange peel if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 32.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
