• 450 ml milk
  • 240 ml cream
  • 1 vanilla pod
  • 10 grams of cocoa powder
  • 3 organic oranges – both the peel and the juice
  • 85 grams of sugar
  • 6 pasteurized egg yolks
  • 85 grams of sugar
  • 140 grams of melted milk chocolate (46%)
  • 30 grams of melted dark chocolate (78%)
  • 100 grams of roasted almonds flakes (chopped)
  • 100 grams of dark chocolate (78%)
  • 30 grams of roasted almond flakes


Combine the milk, cream, vanilla seeds, cocoa powder, fine orange zest and juice and 85 grams of sugar, and bring to a boil. Cool to 90° C.
Whisk the egg yolks with the remaining 85 grams of sugar until light and fluffy. Fold quickly and firmly into the milk mixture.
Fold in the melted chocolate.
Freeze the mixture, beating with a whisk every 15 minutes until the mixture thickens. When it has the consistency of porridge, add 70 grams of almond slices and 100 grams of finely chopped chocolate.
Pour into an ice cream form. Freeze for 5 hours before serving.
Decorate with the roasted almond slices.