Fruit Ice Creams » Orange Ice Cream Varieties » Chocolate Orange Ice-Cream Balls with Almond Praline Recipe

Chocolate Orange Ice-Cream Balls with Almond Praline Recipe

Ingredients

• 2 oranges, juice and zested rind only
• 140 gm caster sugar
• 600 ml pouring cream
• 2 tbsp Grand Marnier
• 7 egg yolks
• 400 gm dark chocolate (70% cocoa solids), coarsely chopped
• Almond praline (optional)
• 90 gm caster sugar
• 60 gm slivered almonds, roasted

• You will need to begin this recipe 2 days ahead.


• Strain orange juice, combine with 90gm sugar and cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour.


• Cool. Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil.


•  Ice cream recipes Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture.


• Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil.


• Remove from heat and strain through a sieve into a bowl and cool.


• Pour into an ice-cream machine and freeze according to manufacturer's instructions.


• When almost churned, add orange syrup and continue churning.


• Place ice-cream in freezer until required.


•  For almond praline, combine sugar and cup water in a saucepan over medium heat and cook for 5-7 minutes until golden, add nuts, pour onto a lightly oiled tray and cool.


•  Place praline in a plastic bag and, ice cream recipes using a rolling pin, crush until almost fine.


• Place in an airtight container until required.


• Using a small ice-cream scooper, we can scoop ice-cream into small balls and place on a chilled baking paper-lined tray.


• Freeze overnight, then insert a wooden cocktail fork or toothpick into the top of each ball and return to freezer for 3-4 hours or until firm.


• Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water.


• Remove from heat and cool slightly.


•  Place a second baking-paper lined tray in freezer.


•  Working quickly, dip ice-cream balls one at a time into cooled chocolate, shaking off excess, then scatter with crushed praline and add to tray in freezer.


• Freeze for 2-3 hours or until set hard. Serve immediately from freezer.

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