Chocolate Ice Cream with Strawberry Coulis and Powdered Orange Zest

Chocolate Ice Cream with Strawberry Coulis and Orange Zest Recipe Contributed by Puka Henry This Ice Cream dessert is an incredibly ...

Chocolate Ice Cream with Strawberry Coulis and Orange Zest Recipe
Contributed by Puka Henry

This Ice Cream dessert is an incredibly refreshing recipe and although the method is a little more involved than just making plain ice cream we think you will find it is more than worth the little bit of extra effort as the combination of flavours is just sensational.

The served dessert has a delightful array of complimentary flavours based around rich, silky chocolate ice cream sauced with a fruity strawberry coulis sauce and topped with a zesty powdered citrus finish.


RECIPE INGREDIENTS

Chocolate Ice Cream:

• 100 g 70% dessert chocolate
• 600 ml thickened cream
• 1 tablespoon espresso style instant coffee
• 1 tablespoon hot water
• 2 tablespoons rum
• 1 teaspoon pure vanilla essence
• 3/4 cup raw sugar
• 1 cup full cream milk

Orange Zest Powder:

• 2 medium size oranges (use only the zest – remove all pith, and Julienne the zest)
• 1 teaspoon sugar

Strawberry Coulis:

• 500 g strawberries
• 100 ml water
• 2 tablespoons brown sugar
• 1 small lime, juiced and strained through a fine sieve

INSTRUCTIONS

Making the Ice Cream:

1. Dissolve coffee with hot water and keep aside to cool.
2. Place chocolate with a small amount of cream and sugar in a bowl over simmering water, stir with a wooden spoon until the chocolate melts and sugar dissolves. (Don't let the bottom of the bowl touch the water)
3. Add the rest of the ingredients to the chocolate mixture, mix well and then chill in fridge for an hour or two.
4. Churn with your ice-cream churn.

Making the Orange Zest powder:

1. Preheat fan-forced oven to 130ºC.
2. Spread out the prepared, Julienned zest evenly on baking tray covered with non-stick baking paper and dust lightly with sugar.
3. Place in the oven, turn the heat down to 100ºC and cook for 8 minutes.
4. Turn off oven and leave tray in with door closed for a further 20 minutes. Make sure that zest is dried out thoroughly (can keep in an airtight container until needed).
5. When ready to use process the zest in a food grinder to make a light granular powder.

Making the Strawberry Coulis:

1. Prepare the Strawberries by removing any stems and cutting in half.
2. Place Strawberries into a medium size saucepan with water and sugar, bring to the boil over a medium-high heat.
3. Once boiling turn, heat down to medium-low and stir until sugar is dissolved.
4. Simmer for 5–8 minutes, until the strawberries are soft.
5. Puree the mixture with a food wand or blender.
6. Pour mixture through a fine sieve into a tall jug, add the lime juice and stir through.
7. Cool and place in the fridge.

Serve Ice cream with a generous pouring of the strawberry coulis and finish with a sprinkle of orange powder.