Signature Recipes

Chocolate Mandarin Martini Ice Cream

Recipe developed by Chef Allyson Dobson
Fairmont Newport Beach, CA

450 grams  60% Chocolate
250 grams  Sugar
500 grams  Cream
125 grams  Orange Juice
6                Egg Yolks
58 grams    Grand Marnier
116 grams  Absolut Mandarin
1/2 Tbsp    Ice Cream Stabilizer
100 grams  Heath Bar Pieces
Zest of 1 orange

Simmer 250 grams of cream, orange juice, sugar, orange zest and stabilizer. Anglaise with the yolks and pour over the chocolate. Allow to stand for five minutes then whisk together until well blended. Cool over an ice bath using care not to allow chunks of chocolate to form in the mixture.

Whip the remaining 250 grams of cream to stiff peaks and add the Absolut Mandarin and the Grand Marnier. Return the cream to stiff peaks if the alcohol causes it to fall. Fold the whipped cream into the chocolate mixture and put it immediately into the ice cream machine. After the ice cream has churned fold in Heath Bar pieces.

Store in a freezer with a minimum temperature of -5 Celsius. Keep tightly wrapped or the alcohol will evaporate quickly. If the ice cream becomes too hard to scoop, the alcohol is gone!

Serve garnished with a chocolate dipped candied orange slice and mint top in a martini glass.