Swiss Orange Chip Ice Cream

Growing up in the 1980’s in the Valley of the Sun (Phoenix, Arizona), on special occasions or particularly hot days (over 110 degrees), my family would drive across town to Swensen’s Ice Cream to enjoy one particular flavor: Swiss Orange Chip. It featured a dark chocolate ice cream base infused with the essence of orange and littered with dark chocolate chips. It was delicious, decadent, and totally awesome — a perfect tribute to the 80’s. Here’s my version of this cool treat.


  • 3 cups whole milk
  • 5 ounces dark chocolate (60-70%), chopped
  • ¼ cup cocoa powder
  • 6 egg yolks
  • 8 ounces sugar
  • 1 cup cream
  • ¼ teaspoon orange essence oil
  • ½ cup mini chocolate chips


Place milk, dark chocolate bits, and cocoa in a medium heavy pot and heat to just below a simmer, stirring occasionally. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has be-come quite thick. Add cold cream to stop the cooking and stir in orange oil. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container. Stir in mini chocolate chips while ice cream is semi-soft. Cover and freeze completely. Makes one quart.

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