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his is a really great dessert that's a little adventurous but still familiar. The syrup is delicious and you can probably think of many other recipes that it can be used with. Orange zest contains limonene, a phytonutrient that seems to have cancer-fighting properties, so don't even think of leaving out the zest!
Ingredients:
- 3 blood oranges, divided
- 2 tablespoons powdered sugar
- 1 3-ounce bar Scharffenberger 70% cacao bittersweet chocolate
- 2 cups Dreyer's slow churned light vanilla ice cream
Instructions:
Wash one of the blood oranges very well. Use a zester or microplane to zest the peel to total 1 teaspoon. Cut that orange in half and juice it into a juicer that strains the pulp. Add the juice, about five tablespoons, to a small heavy saucepan. Add the powdered sugar and zest and heat over low heat, stirring until the sugar dissolves. Turn the heat up to medium and bring to a boil, stirring fairly constantly, until sauce is syrupy and reduced by half, about five minutes. Pour into a ramekin and set aside to cool. If syrup is too thick when you're ready to use it, stir in a little hot water.
Carefully peel and separate the segments of the two remaining oranges. Set aside.
Break up the chocolate bar into a microwave-safe bowl (I halve each triangle). Microwave on high and stir every 30 seconds, until melted, about 75 seconds total.
Scoop ½ cup of ice cream into four ice cream cups. Spoon two scant teaspoons of blood orange syrup over the ice cream. Arrange orange segments around the ice cream, along the edges of the bowl and drizzle segments with about 2 tablespoons melted chocolate. Serve immediately.
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Each serving contains: |
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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250
10 g
6 g
0 mg
20 mg
50 g
40 g
4 g
31 g
5 g
10% DV
75% DV
10% DV
4% DV
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