Something cold for you this week because it's August, we're entering the dog days of summer, it's time to crank up the ice cream maker-- and in my opinion you can never have too much chocolate...
Years ago Baskin Robbins made a sherbet called Mandarin Chocolate Sherbet, a concoction so dark in color, so rich in flavor (with a fruity note of orange) that it made me swoon. I haven't visited a B&R shop in at least a couple of decades, but I'm told that flavor has been discontinued. Too bad. But all is not lost, because I've been making its equivalent at home for many years and now you can, too.
And just for good measure, I'm giving you a recipe for Mandarin Chocolate Ice Cream, too, which I'm told by the friend who gave it to me is a dead ringer for Ben & Jerry's Mandarin Chocolate. I wouldn't know since I've never had that, but it's darned good ice cream wherever it originated!
Note that there are two ways to make the sherbet. One involves a little cooking to intensify the flavor(!), the other involves no cooking. You choose. Both are great! (Sorry there's no picture-- we ate it all too fast...)
MANDARIN CHOCOLATE SHERBET:
- 1 quart milk (whole is best, but can use 2%)
- 1 (6-oz) can frozen orange juice concentrate, thawed to room temperature
- 1 Cup sugar or equivalent sweetener
- 6 Tbsp. unsweetened cocoa powder
- 1 tsp. vanilla
- 1/8 tsp. salt
First method: In a bowl or pitcher mix sugar and cocoa and slowly add juice, stirring constantly until smooth and thoroughly mixed. Add milk, vanilla and salt; stir until well mixed. Chill well. Pour into ice cream maker. Follow instructions for your particular ice cream maker.
Second method: In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds. Remove from heat and add the orange juice and the vanilla. Stir in the other half of the milk. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
Chill well. Pour into ice cream maker. Follow instructions for your particular ice cream maker.
MANDARIN CHOCOLATE ICE CREAM:
NOTE: This recipe contains uncooked eggs
- 1 ounce unsweetened chocolate, chopped
- 1/ 4 Cup unsweetened cocoa powder
- 1 1/ 2 Cups milk
- 2 large eggs
- 3/4 Cup sugar
- 1 Cup heavy or whipping cream
- 1 tsp. vanilla extract
- 1/ 2 Cup frozen orange juice concentrate, thawed
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.
Pour the chocolate mixtuure into the cream mixture and blend thoroughly. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator
Whisk in the orange juice concentrate thoroughly and transfer the mixture to an ice cream maker. Freeze following the manufacturer’s instructions.
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email firstname.lastname@example.org (and put "recipe" in the subject box so I'll know what it's about)