Method
Chop the white chocolate into small pieces
and put to one side. Place the cornflour, vanilla essence
and egg yolks in a heatproof bowl and beat together.
Gently boil the milk in a saucepan and pour over the
egg yolk mixture, stirring well. Sieve the mixture back
into the saucepan and heat slowly until thickened. Remove
and add the white chocolate, stir until melted. Mix
in the cream. Reserve 150ml (5fl oz) of the mixture
and pour the remainder into a large freezerproof container.
Cover and freeze for 2 hours. Melt the orange flavoured
chocolate in a bowl over a saucepan full of simmering
water. Stir into the reserved mixture. Remove the partially
frozen ice cream from the freezer and beat with a fork.
Place spoonfuls of the orange chocolate mixture over
the ice cream and swirl with a knife to give a marbled
effect. Freeze for 8 hours or overnight. Transfer
the chocolate orange ice cream to the refrigerator 30 minutes before serving.
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