Tuesday, February 5, 2013

Orange Ice Cream

2½ C orange juice (about 6 or 7 oranges)
2-3  Tbls  orange zest 
2/3 C lemon juice
1½ C heavy cream
2 C half and half
9 egg yolks
1 C sugar
2 tsp vanilla

Zest and juice the oranges; you need 2½ C juice and at least 2 tablespoons of zest (more gives a stronger flavor).

Combine orange juice, lemon juice and vanilla; set aside. In medium saucepan, combine cream, half and half, and orange zest. Bring to a boil, then remove from heat. If desired, strain mixture to remove zest and smooth any lumps.

In a large bowl, whisk egg yolks and sugar until thickened and pale yellow. Continue whisking constantly, adding hot cream mixture. Stir in citrus juice mixture. Chill. Process in ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze for 2-3 hours for a firmer consistency.

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