ORANGE ICE CREAM
This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer's day.
Provided by Lauren Allen
Categories Dessert
Time P1DT15m
Number Of Ingredients 5
Steps:
- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it's not sweet enough. Whisk in cream and orange Jello.
- Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn't require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
- Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
Nutrition Facts : Calories 313 kcal, Carbohydrate 29 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 28 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
BITTER ORANGE ICE CREAM
This is a Nigella Lawson recipe that I saw on her show last year and it looked good at the time but I never thought much more of it. I recently picked up her book Nigella Bites from the library and there it was again. It look so simple and so elegant and requires no special equipment. I am placing here for safe keeping. This is the original recipe as listed here: http://www.foodnetwork.com/recipes/nigella-lawson/bitter-orange-ice-cream-recipe/index.html
Provided by invictus
Categories Frozen Desserts
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- If using the seville oranges, grate the zest of two of the oranges. Squeeze the juice of all three oranges into a bowl with the zest and sugar.
- If using the one orange and two limes, grate the zest of the orange and one lime, juice all and add the sugar as before.
- Stir to dissolve the sugar and add the heavy cream.
- Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approx 2 quarts) with a lid. Cover and freeze until firm, about 3 to 5 hours.
- Remove to ripen for 15-20 minutes at room temperature or 30-40 minutes in the refrigerator before eating.
BITTER ORANGE ICE CREAM
Provided by Nigella Lawson : Food Network
Categories dessert
Time 5h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.
- Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like.
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
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