Chocolate Nutella Grand Marnier Orange Ice Cream
ID: 3d012bfc...
A rich, velvety, and decadent homemade chocolate ice cream infused with Nutella, Grand Marnier, and fresh orange zest. This custard-based ice cream delivers an incredibly smooth texture and a sophisticated flavor profile.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Melt dark chocolate and Nutella in milk and cream over low heat. → Whisk eggs, sugar, cocoa powder, Grand Marnier, and orange zest to make a paste. → Temper the egg paste with the hot chocolate mixture, then cook the custard to 170°F (77°C). → Chill the custard over an ice bath to 40°F (4°C) before churning. → Churn in an ice cream maker for 15-20 minutes, then freeze until firm.
Cooking Steps
Brief Cooking Order
Melt dark chocolate and Nutella in milk and cream over low heat. → Whisk eggs, sugar, cocoa powder, Grand Marnier, and orange zest to make a paste. → Temper the egg paste with the hot chocolate mixture, then cook the custard to 170°F (77°C). → Chill the custard over an ice bath to 40°F (4°C) before churning. → Churn in an ice cream maker for 15-20 minutes, then freeze until firm.
Introduction
A rich, velvety, and decadent homemade chocolate ice cream infused with Nutella, Grand Marnier, and fresh orange zest. This custard-based ice cream delivers an incredibly smooth texture and a sophisticated flavor profile.
Step 1
In a saucepan, combine 2 cups of heavy cream and 2 cups of whole milk. Add 12 oz of dark chocolate and 1/2 cup of Nutella, then heat on low to melt the chocolates.
Step 2
In a separate large mixing bowl, whisk together 3 whole eggs and 3 egg yolks. Gradually pour in 1 cup of sugar and whisk until creamed.
Step 3
Whisk 1 cup of cocoa powder and a pinch of salt into the egg mixture to form a thick chocolate paste.
Step 4
Slowly whisk 1/4 cup of Grand Marnier into the egg-chocolate paste.
Step 5
Add 1 tablespoon of vanilla extract into the warming milk and chocolate mixture in the saucepan.
Ingredients List
Important Notes
Do not let the chocolate-milk mixture boil; heat it gently just enough to melt the chocolate.
Make sure to temper the egg mixture slowly; adding hot liquid too fast will scramble the eggs.
Ensure the ice cream maker's bowl is frozen completely solid; if you hear liquid sloshing inside, it is not cold enough.
Directly place plastic wrap on the surface of the custard if chilling in the fridge to prevent a skin from forming.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...