Orange-vanilla ice cream
1
- Prep Time10 mins
- Total Time10 mins
- Makes8 Servings
Ingredients
finely grated zest of 1 orange
1/2 cup orange juice
1/4 cup fresh lime juice
1 1/3 cup icing sugar
1 vanilla bean
2 cups 35% cream
3 tbsp orange liqueur
Instructions
Whisk zest, citrus juices and icing sugar in bowl of stand mixer until sugar dissolves.
Slice bean in half. Use the dull side of a paring knife to scrape the seeds out of the pod. Stir seeds into sugar mixture. Add cream. Beat on medium until mixture forms soft peaks, 2 to 3 min.
Add liqueur and beat until combined. Scrape into a 9 x 5-in. loaf pan. Cover surface with a piece of wax or parchment paper. Freeze 4 to 5 hours. Let soften 15 min before serving.
Nutrition (per serving)
Calories 285, Protein 1g, Carbohydrates 25g, Fat 21g, Sodium 22mg.
Switch it up:
Orange-Chocolate : Substitute chocolate-flavoured liqueur for orange liqueur. Stir another 3 tbsp chocolate liqueur with 100 g melted and cooled chocolate. Swirl into cream mixture before freezing.
Turkish : Fold 1/3 cup chopped toasted pistachios, 2 tsp rose water and 1/4 tsp cinnamon into cream before freezing.
Kid-Friendly : Omit liqueur.
3 Ways to serve:
Triple-Chocolate ’wich : Brush chewy chocolate cookies with chocolate-flavoured liqueur. Press a scoop of orange-chocolate ice cream (above) in between. Wrap in plastic and freeze up to a week.
Rose-Scented Napoleon : Brush a sheet of phyllo pastry with melted butter, then sprinkle with a little sugar. Cover with another phyllo sheet, lining up the edges. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets. Cut stack into 20 squares. Bake on a greased pan at 375F until golden, 8 min. Layer 3 crisps with 2 scoops Turkish ice cream (above). Garnish with honey and pistachios.
Orange-Vanilla Float : Put a scoop of kid-friendly ice cream (above) in a tall glass. Top with orange pop.
Serving Tip:
For the creamiest results, the secret is to scrape (not scoop) out each portion with an ice-cream paddle or large serving spoon.