INGREDIENTS

INSTRUCTIONS

Combine milk and orange or tangerine zest in a medium heavy pot. Heat
to just below a simmer and turn off heat. Let infuse for 30 minutes.
Bring back to just below the simmer, then mix in cocoa powder and
chocolate, combining well. In a medium bowl, beat together yolks and
sugar until well combined. Pour one cup of the hot milk mixture over
egg mixture, whisking constantly. Pour egg mixture into saucepan.
Heat mixture very slowly, stirring constantly with wooden spoon in
figure eight pattern. Cook gently over very low heat for about 10
minutes, until custard has become quite thick. Add cold cream to stop
the cooking and stir in vanilla extract. Pour through fine strainer
into clean bowl and refrigerate until completely cold. Freeze mixture
in ice cream freezer then scrape into container, cover, and freeze
completely.
Comments: Mandarine oranges and tangerines have a more intensely
flavored zest than regular oranges that is suited to matching with
intense chocolate. If you can get them, try this with Seville
oranges, which can sometimes be found in Latin grocery stores.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast
01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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