Digital Kitchen Scale - Precision kitchen scale with easy-to-read display, ideal for weighing ingredients accurately.
Immersion Blender - Handheld immersion blender perfect for smoothies and purees; useful in making ice cream bases by ensuring a smoother consistency.
Ice Cream Maker (Hand-crank or Electric) - Specialized equipment to freeze and churn the burnt orange mixture into smooth, creamy ice cream.
Silicone Spatula - Flexible spatula for mixing ingredients; also useful in scraping bowls when making ice cream bases or filling containers with prepared ice cream.
Freezer-safe Pint Containers (Amazon Basics) - Durable and BPA-free, these containers are perfect for storing homemade ice cream while preserving its freshness.
Ice Cream Scoop (Thermoscoop or OXO Good Grips) - An essential tool for serving perfectly scooped portions of ice cream, ensuring a consistent texture and presentation. Points: Accurate measuring utensils necessary for precise ingredient proportions when following or adapting the recipe.
Large Mixing Bowl (OXO Good Grips Stainless Steel) - A spacious bowl to mix the burnt orange mixture, ensuring all ingredients are thoroughly combined before churning into ice cream.
Whisk or Balloon Whisk (KitchenAid ProLine Handhayer) - For whipping heavy cream or incorporating air into the burnt orange mixture to achieve a light, fluffy texture in your homemade ice cream.
2 1/2 cups granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large navel oranges (each about 6 ounces)
3 cups heavy (whipping) cream
2/3 cup half-and-half
Seeds scraped from 1 vanilla bean (see Note, below), or 1 tablespoon pure vanilla extract
2 large egg yolks
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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