Feb. 19, 2012 at 10:20am with 2 notes
Mise en Place: Burnt Orange Ice Cream

Lou is usually the ice cream maker in our house, but this recipe I found at lottieanddoof.com intrigued me.  I don’t think I let the orange caramel develop quite a dark enough color,  because the caramel flavor was somewhat muted, but this has great orange flavor with interesting bitter notes.

Ingredients:
  • 1½ cups Heavy Cream
  • 1½ cups Whole Milk
  • 2 Tbsp Finely Grated Orange Zest (From 3 Large Navel Oranges)
  • ¾ cup Sugar, divided
  • ½ cup Strained Fresh Orange Juice
  • 5 large Egg Yolks
  • ¼ tsp Salt
  • ½ tsp Vanilla Extract
Directions: 
  1. Combine the cream, milk and zest in a 2-3 quart saucepan and bring just to a boil. Remove the pan from heat, cover, and let stand for 30 minutes.
  2. Combine ½ cup sugar and orange juice in another saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring, swirling the pan occasionally, until the syrup become a deep golden caramel. Remove the pan from the heat and carefully add ½ cup cream mixture (mixture will bubble and steam), and whisk until smooth. Add remaining cream in a steady stream, while whisking. Cook caramel mixture over very low heat, whisking, until caramel has dissolved and mixture is hot. Remove from heat.
  3. Whisk together the egg yolks, remaining ¼ cup sugar, and salt in a medium heat-proof bowl. Add hot caramel mixture in a slow, steady stream, whisking constantly. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer; do not let boil!
  4. Pour custard through a fine-mesh sieve into a clean bowl and stir in the vanilla. Cool to room temperature, then refrigerate, covered, until cold, at least 3 hours.
  5. Freeze custard in ice cream maker according to manufacturer’s instructions.

And, by the way, I don’t think I would ever make anything that called for citrus zest without the baby Microplane.  It has saved many a fingernail/knuckle!

  1. mamaresa posted this