INGREDIENTS

INSTRUCTIONS

ICE CREAM
SAUCE
In a dry 3 quart heavy saucepancook 1/4 cup sugar, undisturbed, over
moderate heat until it begins to melt and cook, stir with a fork until
melted completely and deep golden brown. Remove pan from heat and dip
briefly in a bowl of ice water to stop cooking. Caramel will harden. Cool
pan about 5 min and return to heat. Add milk and cook over moderate heat,
whisking, until caramel is melted. Whisk in cocoa until well blended and
keep mixture warm. In a metal bowl set over a saucepan of barely simmering
water melt chocolate, stirring, and remove from heat. In the bowl of an
electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and
pale. Whisk in caramel mixture and chocolate in streams, whisking until
combined. Pour custard into another 3 quart heavy saucepan and cook over
moderately low heat, stirring constantly, until a candy thermometer
registers 140 F. Cook custard, stirring (do not let boil), 4 minutes more
and remove pan from the heat. Cool custard completely and freeze in an ice
cream maker. May be made 1 week ahead.
SAUCE: In a dry 1 quart heavy saucepan cook sugar, undisturbed, over
moderate heat until it begins to melt and continue to cook, stirring with a
fork, until melted completely and golden. Remove pan from the heat and
cool. While caramel is cooling, in a small saucepan of boiling water blanch
zest 15 seconds and drain. Return caramel to moderate heat and add orange
juice and zest, whisking until caramel is melted completely. Whisk in
preserves or marmalade until combined well. Remove from heat and stir in
liqueur. Makes about 1 1/2 cups. Source: Gourmet Sept 1994 Typed by: Sharon
Verrall
Date: Thu, 20 Jun 1996 20:07:54 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
MM-Recipes Digest V3 #172
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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