Name: Orange Zest Mocha Ice Cream
Prep time: 30 min
Total time: 480 min
Yield: 6
Ingredients: coffee beans - 30g; heavy cream - 2 cups; whole milk - 1 cup; granulated sugar - 3/4 cup; egg yolks - 6 large; dark chocolate - 4 oz, chopped; orange zest - 2 tablespoons; vanilla extract - 1 teaspoon; salt - 1/4 teaspoon

Orange Zest Mocha Ice Cream

A delightful frozen treat combining rich espresso, chocolate, and bright orange zest. This creamy ice cream delivers the perfect balance of citrus brightness and deep coffee flavor, making it an ideal dessert for coffee lovers who want something special but achievable at home.

480 min

6 servings

Espresso

Instructions

Step 1: Brew Espresso

Brew 2 shots of espresso (60ml) using 30g of coffee. Let cool completely.

Step 2: Prepare Base

In a saucepan, heat cream, milk, and half the sugar over medium heat until steaming. Don't boil.

Step 3: Make Custard

Whisk egg yolks with remaining sugar until pale. Slowly add hot cream mixture while whisking constantly to temper eggs.

Step 4: Cook Custard

Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (170°F).

Step 5: Add Flavors

Remove from heat. Stir in chopped chocolate until melted, then add cooled espresso, orange zest, vanilla, and salt.

Step 6: Chill

Strain mixture through fine-mesh sieve. Cover and refrigerate for at least 4 hours or overnight.

Step 7: Churn

Churn in ice cream maker according to manufacturer's instructions, usually 20-25 minutes.

Step 8: Freeze

Transfer to airtight container and freeze for at least 2 hours before serving.

Pro Tips

Pro Tips:

Use fresh orange zest for the brightest flavor
Don't skip straining - it removes any lumps and orange pulp
Let ice cream soften for 5-10 minutes before scooping
Store with plastic wrap pressed directly on surface to prevent ice crystals
The espresso should be completely cool before adding to prevent melting the custard