Recipes

Orange Ice Cream

1 Mins read
0
30
0
Share
Scroll to recipe
Share
Orange Ice Cream

Orange Ice Cream

amanda

Equipment

  • - Blender (For smoothly pureeing ingredients like fresh orange juice and zest)

  • - Ice Cream Scoop (Essential for serving the finished ice cream evenly)

  • - Sous Vide Precision Cooker (For cooking oranges at a precise temperature, enhancing flavor extraction)

  • - Ice Cream Maker (Specifically designed for making creamy ice cream at home, including orange flavors)

  • - Stainless Steel Bowl (For blending and mixing ingredients without affecting the flavor or color of orange components)

  • - Airtight Storage Container (To store and freeze homemade ice cream without air exposure, maintaining freshness)

  • - Ice Cream Maker (A more affordable option for at-home ice cream making that supports various flavors, including orange)

  • - Blender with Strainer (For a smooth consistency and the option to strain out seeds if desired)

  • - Ice Cream Mold (To shape your ice cream into more manageable portions for serving and storage)

  • - Ice Cream Storage Jar (A classic way to store homemade ice cream, with a lid seal that helps prevent freezer burn)

  • - Ice Cream Shovel (To efficiently scoop and serve ice cream without wasting it or making a mess)

Ingredients

  • 2 large navel oranges

  • 2 cups whole milk

  • 1/2 cup sugar

  • 4 large egg yolks

  • an instant-read thermometer; an ice cream maker

Instructions

1

Instruction 1

Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
2

Instruction 2

Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
3

Instruction 3

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
4

Instruction 4

Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
0
30
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *