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Dark Chocolate Orange Ice Cream

Dark Chocolate Orange Ice Cream

Recipe by icecreamcalc










  • Milk 3%
    770 g

  • Cream 40%
    320 g

  • Skim milk powder
    25 g

  • Sucrose
    130 g

  • Dextrose
    150 g

  • Cacao powder (21%) (Valrhona)
    50 g

  • Chocolate 70%
    150 g

  • Mono and diglycerides of fatty acids (or lecithin)
    6 g

  • Stabilizer
    2 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)

  • Orange Zest from two oranges

  • Add-Ins
  • Candied orange peel to taste, in small pieces.


  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients to a pot
  • Whisk in the dry ingredients
  • Slowly heat the mix to 85C/185F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge for at least 4 hours
  • Process it in the ice cream machine
  • Add the candied orange at the end of churning


  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

2 thoughts on “Dark Chocolate Orange Ice Cream”

  1. are emulsifiers like egg yolks encouraged because I often look at the ingredient labels of popular ice cream brands like Jenis and there does not seem to be any emulsifiers. Usually just a guar gum + carageenan combo. Thanks.

    1. I would say that most commercial brands of ice cream use emulsifiers for sure.
      Jenis does not. She instead relies on the process of milk protein denaturation to get the texture of her ice cream.
      For home recipes I strongly suggest using some kind of emulsifier.

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