Chocolate-Orange Ice Cream

This is very rich ice cream, a big favorite with adults and children alike. It's easiest to make over 2 days, cooking the custard one day and letting it cool overnight, then making the ice cream the next day. If necessary, the custard can wait in the refrigerator - tightly covered - for up to three days until you make the ice cream. This recipe makes about 8 cups of ice cream.

Ingredients:

2 cups whole milk 3/4 cup sugar 4 teaspoons flour 1/4 teaspoon salt 6 oz. frozen orange juice

2 whole eggs 2 teaspoons vanilla extract 2 cups light cream 12 oz. Nestlé semisweet chocolate chips

Directions:

• Scald the milk in the top of a double boiler. Add the vanilla and whisk briskly.
• Mix the sugar, flour and salt. Pour the dry ingredients slowly into the hot milk, whisking briskly to mix and dissolve them. Allow the mixture to heat again, whisking occasionally, until it thickens slightly.
• Break the 2 eggs into the hot mixture, whisking briskly to mix in the eggs thoroughly. Allow the mixture to heat again until it thickens, whisking often to prevent it from curdling. If it begins to curdle, just whisk vigorously until it's smooth. Heat for at least 2 minutes.
• Pour the chocolate chips slowly into the mixture, whisking slowly to melt the chips and blend the mixture. When the chips are melted, move the double boiler top to a countertop and whisk vigorously until the mixture is smooth and a uniform rich brown color.
• Use a fork to break up the frozen orange juice and add the chunks to the hot mixture. Stir slowly until the juice chunks melt.
• Cover the mixture tightly and put it in the refrigerator to cool thoroughly, at least six hours .
• Mix the custard and the 2 cups of cream and freeze the ice cream using whatever method you usually use – e.g. a Donvier ice cream maker, or a hand crank or electric ice cream maker.

Based on a vanilla ice cream recipe in The New York Times Cookbook by Craig Claiborne.