|
| |
Orange Ice Cream Recipe
|
Printer Friendly Page |
|
A
hot summer's day begs for something cold. Oh, we could sip on a cold drink
but nothing says 'Summer' like a bowl of homemade ice cream. I
have the feeling that many people steer clear of making their own
because it seems like too much work.
But this recipe is different as
there is no 'cooking'
involved; just the stirring together of a few ingredients. Think of it as an "iced" cream, as this is how I would describe
its lovely grainy texture (like a sherbet) that has a wonderful orange citrus flavor.
It does not contain eggs, only cream, freshly squeezed orange and lemon
juice, sugar and vanilla extract.
I found this recipe in
Marjorie Kinnan Rawling's delightful book "Cross Creek Cookery". She describes making ice cream from fresh milk
that "is yellow as buttercups" and "is so thick, when ladled off into a bowl
or pitcher, that it is impossible to pour". I try to imagine how good an ice
cream made with milk that fresh would taste, but since it will probably never happen, we
will just have to content ourselves with making her recipe with the best quality cream and half-and-half that we can find. Any variety of
sweet oranges can be used and you will notice
I have added a little orange zest and lemon juice for extra flavor. This
ice cream is lovely with fresh
strawberries.
Cream is the fat that
rises to the top of whole milk. It has a smooth, satiny texture and is
labeled according to its butterfat content (heavy to light). When making
this ice cream, use 'Heavy' Cream or Heavy 'Whipping' Cream which means it
has a 36 - 40% butterfat that will double in volume when whipped and hold
its form. Because of its superior flavor, I recommend using an organic brand
of heavy whipping cream. The other cream used in this ice cream is Half and Half Cream,
which is made of a mixture of cream and whole milk and contains between 10 -
18% butterfat.
|
| |
|
In a large bowl
or measuring cup combine all the ingredients. Cover and place in
the refrigerator until it is completely cold (several hours or
overnight).
Transfer the
mixture to the container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container and store in the freezer.
If the ice cream becomes too hard, place in the refrigerator for about
30 minutes before serving so it can soften.
Makes about 3 cups.
|
Recipe:
1 1/2 cups (360
ml) heavy whipping cream
1/2 cup (120 ml)
half-and-half
2 cups (480 ml)
freshly squeezed orange juice (strain to remove pulp)
1/2 cup (100
grams) granulated white sugar (or to taste)
1 tablespoon
fresh lemon juice
1 tablespoon
orange zest (optional)
1 teaspoon pure
vanilla extract
Note: Half and Half cream is a
mixture of cream and whole milk and contains 10 ? - 12% butterfat.
Heavy cream or heavy
"whipping" cream contains 36 - 40% butterfat.
|
Sources
Recipe adapted
from: Rawlings, Marjorie
Kinnan. Cross Creek Cookery. New York: A Fireside Book, 1942.
Dickson, Paul. The Great American
Ice Cream Book. New York: Galahad Books, 1972.
Friberg, Bo.
The Professional Pastry Chef (Third Edition). New York: Van Nostrand
Reinhold, 1996.
Liddell, Caroline and Weir, Robin.
Frozen Desserts. New York: St. Martin's Griffin: 1995.
Mariani, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983. |
|
|
| |
|
Page loading ... Please wait.
