Chocolate Ice Cream With Bitter Orange Sauc

Directions

1. In a dry 3 qt heavy saucepancook 1/4 c. sugar, undisturbed, over moderate heat till it begins to heat and cook, stir with a fork till melted completely and deep golden. Remove pan from heat and dip briefly in a bowl of ice water to stop cooking. Caramel will harden. Cold pan about 5 minutes and return to heat. Add in lowfat milk and cook over moderate heat, whisking, till caramel is melted. Whisk in cocoa till well blended and keep mix hot. In a metal bowl set over a saucepan of barely simmering water heat chocolate, stirring, and remove from heat. In the bowl of an electric mixer beat egg yolks with remaining 3/4 c. sugar till thick and pale. Whisk in caramel mix and chocolate in streams, whisking till combined. Pour custard into another 3 qt heavy saucepan and cook over moderately low heat, stirring constantly, till a candy thermometer registers 140 F. Cook custard, stirring (don't let boil), 4 min more and remove pan from the heat. Cold custard completely and freeze in an ice cream maker. May be made 1 week ahead.
2. SAUCE: In a dry 1 qt heavy saucepan cook sugar, undisturbed, over moderate heat till it begins to heat and continue to cook, stirring with a fork, till melted completely and golden brown. Remove pan from the heat and cold. While caramel is cooling, in a small saucepan of boiling water blanch zest 15 seconds and drain. Return caramel to moderate heat and add in orange juice and zest, whisking till caramel is melted completely. Whisk in preserves or possibly marmalade till combined well. Remove from heat and stir in liqueur.
3. Makes about 1 1/2 c..
4. Verrall