Dark chocolate ice cream with blood orange marmalade swirl

Followed Jeni’s recipe for chocolate and added a marmalade swirl because I like dark chocolate covered orange peels.

Chocolate syrup
1 cup/100g unsweetened cocoa powder
2/3 cup brewed coffee
2/3 cup sugar
2 ounces bittersweet chocolate (55%-70% cacao) finely chopped

Ice cream base
2 cups whole milk
1 tablespoon plus 2 teaspoons cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 cup heavy cream
1/2 cup sugar
2 tablespoons light corn syrup

For chocolate syrup:
combine cocoa, coffee and sugar in small saucepan, bring to boil over medium heat, stirring until sugar is dissolved. Remove from heat and add chocolate. Let stand 5 minutes and the stir until smooth. Set aside.

For the base:
Mix 2 tablespoons milk with cornstarch to make slurry. Whisk cream cheese, chocolate syrup and salt in a bowl until smooth.

Fill a large bowl with ice and water. This will be used as an ice bath

Combine remaining milk, cream, sugar and corn syrup in a saucepan, bring to rolling boil. Boil 4 minutes.
Remove from heat and mix in cornstarch slurry. While stirring, Bring back to boil for 1 minute. Remove from heat.

Whisk milk mixture into chocolate cream cheese mixture until smooth. Pour mixture in 1 gallon ziplock bag, close bag and submerge in ice bath. Chill for 30 minutes.

Transfer to ice cream maker and freeze.

Mix 1/2 cup marmalade with 1/4 cup water and cook a little. This step is to make the marmalade into a more spreadable swirl. Chill.

When done freezing, layer marmalade swirl then ice cream then marmalade then ice cream until container is filled. Freeze then eat.

I enjoyed this and will make it again. The bits of rind and cut of the orange goes well with the chocolate.