ORANGE ICE CREAM
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 50m
Yield Six to eight servings or about 10 shells
Number Of Ingredients 7
Steps:
- Remove the peel from one orange, including a little of the white pith.
- Cut the peel into quarter-inch lengths and then into quarter-inch squares.
- Place the peel in a saucepan with water to cover and boil for 10 minutes.
- Rinse under cold running water, drain, then repeat the process.
- When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
- Juice the oranges, add the lemon juice and chill.
- In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat. Stir with a wooden spoon until the sugar is desolved.
- In a large bowl, whisk the egg yolks until they coat the whisk.
- Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
- When the mixture is cool, add the vanilla and chill thoroughly.
- Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
- Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
- Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 52 milligrams, Sugar 30 grams
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