While living in Denver I worked with an incredible group of women. As a gift at my bridal shower they bestowed on me an ice cream maker (among other thoughtful and very generous gifts). I was over the moon thrilled to receive this little appliance. Homemade ice cream is a labor of love and a labor I do not mind performing. Sure, the ice cream maker does most of the hard work but once you start adding double boilers and eggs into the equation ice cream does need some loving attention.
I’ve started noticing blood orange flavored food products in many of my favorite stores. They really are becoming a popular fruit. I am a admirer of the fruit but I do my best not to overindulge. Blood oranges have a flavor unto themselves and their color can really throw off your perception. I do not eat them as I would any other type of orange, but I’m ready to use them as an ingredient in many dishes.
Blood orange ice cream is a favorite in our home. I only make it once a year since blood oranges are not available all year. The color of the ice cream does not come out red, it actually comes out orange. I do follow this recipe completely as I feel that ice cream making is a little more of a science and is something I am not comfortable messing around with.
3 large blood oranges, washed
⅓ cup lowfat milk
⅓ cup light cream
¾ cup superfine sugar
4 large egg yolks
2 cups heavy cream
⅛ tsp. vanilla extract
Thinly pare the rind from two of the ranges, reserving a few strips for decoration, and finely grate the rind from the third. Squeeze the oranges to give ½ cup juice; set aside.
Pour the milk and cream into a pan with the pared orange rind. Bring to a boil, then remove from the heat; set aside for at least 30 minutes to infuse.
Select a heatproof bowl the fits over the pan without touching the bottom. Put the sugar and egg yolks in the bowl and beat until thick and creamy.
Return the milk mixture to the heat and bring to a simmer. Pour the milk onto the eggs and whisk until well blended. Rinse the pan and put a small amount of water int he bottom. Place over medium heat and bring the water to a simmer. Reduce the heat. Put the bowl on top and stir for about 20 minutes until a thick custard forms that coats the back of the spoon; the water must not touch the bottom of the bowl or the eggs might scramble.
Strain the mixture into a clean bowl. Stir in the finely grated orange rind and set aside for 10 minutes.
Stir in the reserved juice, heavy cream and vanilla. Transfer to an ice-cream maker and freeze following the manufacturer’s instructions. Remove from the freezer to soften 15 minutes before serving. Decorate with strips of the reserved rind.
World Food Spain - Beverly LeBlanc
I’ve started noticing blood orange flavored food products in many of my favorite stores. They really are becoming a popular fruit. I am a admirer of the fruit but I do my best not to overindulge. Blood oranges have a flavor unto themselves and their color can really throw off your perception. I do not eat them as I would any other type of orange, but I’m ready to use them as an ingredient in many dishes.
Blood orange ice cream is a favorite in our home. I only make it once a year since blood oranges are not available all year. The color of the ice cream does not come out red, it actually comes out orange. I do follow this recipe completely as I feel that ice cream making is a little more of a science and is something I am not comfortable messing around with.
3 large blood oranges, washed
⅓ cup lowfat milk
⅓ cup light cream
¾ cup superfine sugar
4 large egg yolks
2 cups heavy cream
⅛ tsp. vanilla extract
Thinly pare the rind from two of the ranges, reserving a few strips for decoration, and finely grate the rind from the third. Squeeze the oranges to give ½ cup juice; set aside.
Pour the milk and cream into a pan with the pared orange rind. Bring to a boil, then remove from the heat; set aside for at least 30 minutes to infuse.
Select a heatproof bowl the fits over the pan without touching the bottom. Put the sugar and egg yolks in the bowl and beat until thick and creamy.
Return the milk mixture to the heat and bring to a simmer. Pour the milk onto the eggs and whisk until well blended. Rinse the pan and put a small amount of water int he bottom. Place over medium heat and bring the water to a simmer. Reduce the heat. Put the bowl on top and stir for about 20 minutes until a thick custard forms that coats the back of the spoon; the water must not touch the bottom of the bowl or the eggs might scramble.
Strain the mixture into a clean bowl. Stir in the finely grated orange rind and set aside for 10 minutes.
Stir in the reserved juice, heavy cream and vanilla. Transfer to an ice-cream maker and freeze following the manufacturer’s instructions. Remove from the freezer to soften 15 minutes before serving. Decorate with strips of the reserved rind.
World Food Spain - Beverly LeBlanc
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