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Chocolate Orange Ice Cream

July 1, 2011

If you try to search for homemade ice-cream recipes on the internet, you will see that most require the use of an ice-cream maker for churning ice-cream.  Since I neither have this device, nor do I know how to use it, I decided to find out whether one can make an equally creamy and smooth ice-cream without the maker.  According to ice-cream experts, the fluffy consistency created by churning the ice-cream with a machine can be created in advance by beating the heavy cream that you’ll use for making ice-cream into whipped cream.  The extra air in the whipped cream that you will mix with the rest of the ingredients will prevent tiny crystals from forming in the ice-cream when you freeze it.  A few recipes call for pectin to create this effect but I opted to try without it.  Don’t get me wrong, I’m not suggesting that pectin is bad for you.  Unlike gelatin that is derived from animal bone marrow and pig skin, certainly driving vegetarians away, pectin – while also having gelling properties – is plant-based.  Besides being useful in solidifying jams and other foods, pectin is supposed to have medicinal properties acting against ulcer and other gastrointestinal malfunctions.  So if you are keen on giving your system a boost through the ingredients in your ice-cream, feel free to use pectin!


  • 1 cup whole milk
  • 120 g dark chocolate (50% and up)
  • 1 cup heavy cream
  • zest of 1 orange
  • 1 tbsp dark rum
  • 4 tbsp cocoa powder
  • 6 tbsp sugar
  • 1/2 tsp salt
  • pinch of curry powder
  • pinch of cayenne pepper
In a small pot over medium heat, melt chocolate – broken into pieces – in the milk stirring frequently until chocolate melts.  Add orange zest and rum.  In a small bowl, mix dry ingredients – cocoa powder, sugar, salt and spices, if desired.  Incorporate mixture into melted chocolate and let cool.  In a separate bowl, beat heavy cream until thickened.  When the melted chocolate mixture is completely cool, fold in thick cream and stir until all well-blended.  Pour into ice-cream container (any plastic or glass container), seal tightly with lid or cover and freeze for several hours before serving.

Tips: *Use pre-cooled containers, mixing tools, spatulas, blender or electric mixer parts if you’re experiencing hot weather.  This will yield better results as it will prevent the cream from melting.  **Freeze for at least 5-6 hours before serving.  ***Take out of your freezer 15 minutes before serving, otherwise ice-cream may be too hard for scooping.

/Adapted from Michael Natkin’s No-Churn Ice-Cream at Herbivoracious and Chocolate & Banana Ice-Cream at David Lebovitz.
One Comment
  1. Eric the boss permalink

    I will try for sure and also without pectin as I don’t see the usefulness of this substance here as this is not that rich in fruit tissues to be digested by it ?

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