FROZEN ORANGE CUSTARD & BLACKBERRY SAUCE
A refreshing and delicious Spanish dessert. Although it's called a custard, it is more like a sherbet. COOK TIME IS FREEZING TIME IN AN ICE CREAM MAKER.
Provided by Lori Loucas
Categories Ice Cream & Ices
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. In a small bowl, soften the gelatin in the cold water.
- 2. In a saucepan, combine the cream and just 1/4 cup of the orange juice. Add the gelatin and place over low heat, stirring, until gelatin has dissolved. Set aside to cool.
- 3. In a large bowl, beat together 1 cup of the sugar, egg yolks, and orange zest. Gradually add the dissolved gelatin mix, the remaining 1 1/2 cups of orange juice, and the Grand Marnier.
- 4. In a separate bowl, beat the egg whites with the remaining 1/2 teaspoon sugar, until stiff. Fold the egg white mixture into the other mixture.
- 5. Scoop the mixture into an ice cream machine, or simply freeze in a pretty mold. Freeze completely, covered.
- 6. Make the topping by combining the preserves and the Grand Marnier.
- 7. To serve, allow the custard to soften slightly. Unmold or scoop the custard into dessert bowls. Top each serving with some of the blackberry sauce.
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