• 1 1/4 cups whole milk
  • 3/4 cup cream
  • 1/3 cup sugar
  • 4 egg yolks
  • zest of 2 oranges
  • juice of 1 orange (about 1/3 cup)
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 3 oz dark chocolate (for this I used Valrhona Noir Orange), chopped into small chunks


  1. Mix together milk, cream, half the sugar, half the orange zest, and the salt and heat in a small saucepan. Bring to a boil, stirring, then remove from heat and let steep for about 15 minutes.
  2. In a medium mixing bowl, beat together the egg yolks, vanilla, and remaining sugar for about a minute.
  3. Slowly pour the hot milk mixture into the yolk mixture, whisking constantly.
  4. Pour the mixture back into the pan and cook on a medium-low heat until thick, 7-10 minutes, stirring the entire time.
  5. Remove from heat and pour mixture into a medium bowl through a mesh strainer.
  6. Set the bowl with the mixture into a larger bowl filled with ice and water.
  7. Add the orange juice and remaining orange zest to the mixture. Stir the mixture while it sits in the ice bath for about 10 minutes until it’s chilled.
  8. Pour the mixture into the ice cream maker and let it churn for about 20 minutes.
  9. Add the chocolate chunks and allow to churn for a few more minutes.
  10. Pack into a container and freeze until it hits your desired consistency for eating.