Chocolate Orange Ice Cream
Freeze for 6 hours | Perfect for Sharing
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Orange
20 grams
Cornflour
450 grams
Creme Fraiche
(Contains Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
397 grams
Condensed Milk
(Contains Milk)
Not included in your delivery
¼ tsp
Salt
Nutritional information
Utensils
Instructions
a) Zest the orange.
b) In a medium saucepan, whisk together the cornflour, creme fraiche, chocolate chips, orange zest (use less if you prefer) and salt (see pantry for amount).
c) On medium-high heat, bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until the chocolate is melted and creme fraiche is thickened, 7-8 mins.
a) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.
b) Once completely cooled, using an electric whisk, whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.
c) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.
a) Pour the mixture into an appropriately sized container, then pop into the freezer until completely solid, 6-8 hours.
b) Meanwhile, peel and segment the orange. Pop into a small bowl and cover. Set aside in the fridge.
c) Take the ice cream out of the freezer 10-15 mins before serving to soften slightly. Scoop into bowls and top with the reserved orange segments to finish.
Enjoy!
