Fruit Ice Creams » Orange Ice Cream Varieties » Chocolate Orange Ice-Cream Balls with Almond Praline Recipe

Chocolate Orange Ice-Cream Balls with Almond Praline Recipe

Chocklate ice cream balls with almond praline


  • 2 oranges, juice and zested rind only
  • 140 gm caster sugar
  • 600 ml pouring cream
  • 2 tbsp Grand Marnier
  • 7 egg yolks
  • 400 gm dark chocolate (70% cocoa solids), coarsely chopped
  • Almond praline (optional)
  • 90 gm caster sugar
  • 60 gm slivered almonds, roasted

Preparation Method

  • You will need to begin this recipe 2 days ahead.

  • Strain orange juice, combine with 90gm sugar and cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour.

  • Cool. Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil.

  •  Ice cream recipes Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture.

  • Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil.

  • Remove from heat and strain through a sieve into a bowl and cool.

  • Pour into an ice-cream machine and freeze according to manufacturer's instructions.

  • When almost churned, add orange syrup and continue churning.

  • Place ice-cream in freezer until required.

  •  For almond praline, combine sugar and cup water in a saucepan over medium heat and cook for 5-7 minutes until golden, add nuts, pour onto a lightly oiled tray and cool.

  •  Place praline in a plastic bag and, ice cream recipes using a rolling pin, crush until almost fine.

  • Place in an airtight container until required.

  • Using a small ice-cream scooper, we can scoop ice-cream into small balls and place on a chilled baking paper-lined tray.

  • Freeze overnight, then insert a wooden cocktail fork or toothpick into the top of each ball and return to freezer for 3-4 hours or until firm.

  • Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water.

  • Remove from heat and cool slightly.

  •  Place a second baking-paper lined tray in freezer.

  •  Working quickly, dip ice-cream balls one at a time into cooled chocolate, shaking off excess, then scatter with crushed praline and add to tray in freezer.

  • Freeze for 2-3 hours or until set hard. Serve immediately from freezer.

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