Tuesday, July 19, 2011
To celebrate National Ice Cream Day on Sunday, July 17th, I spent a very hot day in the kitchen making a delicious, creamy ice cream. Then served in frozen carved out orange cups. Well worth the effort!!!
Adapted from The Ice Cream Bible by Marilyn Linton & Tanya Linton
I found it a bit sweet, so have reduced sugar amount from 1 1/4 cups to only 1 cup. Original recipe calls for the zest of a whole orange...which is too much. Reduce to only a few tablespoons of zest.
5 egg yolks
1 cup sugar
2 cups heavy cream
2 cups buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons orange extract
Whisk egg yolks with sugar until thickened. Set aside.
In a medium saucepan over medium-low heat, bring cream and buttermilk to a simmer. Gradually whisk into the egg mixture.
Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
Stir in orange zest, orange juice and orange extract. Cover and refrigerate until completely cold (about 3 hours) or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.