Preparation:
Make the custard base: Using a swivel bladed vegetable peeler, remove the zest of the oranges. In a heavy, large non-corrosive saucepan, bring the orange zest, cream and half and half to a gentle boil. Remove the pan from the heat, cover and let steep for 10 minutes. In a medium bowl, whisk the egg yolks, sugar and salt until blended. Remove the orange zest from the cream mixture and reheat to a gentle boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, or 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil. Remove the pan from the heat and stir in the chocolate. Whisk until smooth. Strain the custard through a sieve into a non-corrosive metal bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in the vanilla and orange liqueur, if desired. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6 hours, or overnight until very cold. Freeze the Milk Chocolate Orange Ice Cream: Scrape the chilled chocolate mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a bowl and smooth the top. Cover the surface of the ice cream with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight to allow flavor to develo |
