Mumbles Ice Cream Filled Oranges Recipes

ORANGE ICE CREAM

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.

MUMBLE'S ICE CREAM FILLED ORANGES

Steps:

• Cut off top of the oranges and scoop out pulp with a melon baler or serrated spoon down to the pith, or white membrane, inside orange.
• Reserve 3 tablespoons of juice.
• Cut off a thin slice from bottom of each orange so they will stand without rolling, being careful not to puncture bottom of the oranges.
• Soften ice cream in refrigerator for about 10 minutes. Stir in orange juice and mix well. Place ice cream mixture and empty orange shells in freezer overnight.
• In a small bowl, combine topping and honey. With an ice cream scoop, fill orange shells with ice cream mixture. Drizzle 1 tablespoon topping mixture over each orange.
• Serve immediately.

ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE

Steps:

• Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
• Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
• Add crunch garnish - such as granola, and/or crushed heath bar topping

ORANGE ICE CREAM

Steps:

• Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
• In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.

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.

RAISIN MUMBLES

Steps:

• 1. Combine filling ingredients in 3 qt. saucepan. Over medium heat, cook until thickened. Remove from heat and let cool.
• 2. Mix crumb ingredients together until well-combined, and evenly crumbly.
• 3. Spread half the crumb mixture in the bottom of a 9X13" baking dish, which has been prepared with food release spray. Press lightly.
• 4. Pour raisin mixture evenly over the crumb crust.
• 5. Spread remaining crumb mixture over the raising layer. Pat down gently but firmly.
• 6. Bake at 400* for 20 minutes. Cool and cut.
• 7. NOTES: I like my bars a little thicker sometimes, so I've also made this in an 11x7" baking dish, and a little extra time in the oven. This recipe is easily gluten free, by substituting gluten free flour. Also try it with a fourth to a third coconut flour, for added nutrition, fiber, and yumminess :)

FROZEN ORANGES

Steps:

• Remove a"lid" from the top of each orange (retain the lid).
• Carefully remove all the pulp from the orange-I use a dessertspoon to do this.
• Allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix.
• Replace the lids.
• Freeze for at least 6 hours but preferably overnight.
• Remove from the freezer about 10 minutes before serving so they go frosty.
• These look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong.
• Use the pulp for juicing or something.