Mandarin Orange Ice Cream With Sesame Brittle Recipe Epicuriouscom Recipes

CHOCOLATE MANDARIN ICE CREAM

Steps:

• Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well.
• In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely.

ORANGE ICE CREAM

Steps:

• Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
• Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
• Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
• Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

FENNEL ORANGE BRITTLE

Steps:

• Line a large baking sheet with a sheet of foil, then lightly oil foil. Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
• Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.