Make the sanguinaccio without the candied peel and add 2 tablespoons of Grand Marnier with the grated orange zest. After refrigerating overnight, stir, then churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- 3/4 cup sugar
- 1/3 cup packed alkalized (Dutch-processed) cocoa
- 2 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- Pinch of fine sea salt
- 1 cup whole milk
- 1/2 cup pork blood, prepared (see page 217)
- Finely grated zest of 1 orange
- 3 1/2 ounce candied fruit, finely diced (optional)
- Place the sugar in a bowl, then sift in the cocoa and cornstarch. Add the ginger and salt, then gradually whisk in the milk until the mixture is fairly smooth. Pour in the blood and whisk to combine.
- Pour the mixture—which will be a crimson color—into a saucepan and place over medium heat. Stir constantly with a spatula to make sure the mixture doesn’t stick to the sides of the pan. Continue to stir until the mixture thickens and approaches a boil. The color will change from burgundy to dark chocolate and will become shiny and smooth. It will look like melted chocolate. Remove the pan from the heat.
- Stir in the orange zest and candied fruit, if using. Transfer the mixture to a bowl and stir it again to distribute the fruit. Press a piece of plastic wrap on the surface to prevent a skin forming, cool, and refrigerate. Serve in small dishes with whipped cream.