Gaby
Ingredients:
2 oranges
300 ml milk
100 g sugar
zest of 1 lemon
3 egg yolks
0.5 l heavy cream
It’s ice cream season again—even if it’s cool and rainy outside, my brain is already set on frozen dessert. In May alone I’ve made at least three different kinds of ice cream.
Let’s get started on this orange ice cream. Whisk the egg yolks with half of the sugar until they turn almost white. Bring the milk to a boil, then add the remaining sugar and the lemon zest. Gradually pour half of the milk mixture into the egg yolks, stirring gently, then pour that mixture back into the remaining milk.
Cook the mixture over low heat for about 7–8 minutes until it thickens, but do not let it boil. Let the mixture cool. Add the juice of the two oranges. Whip the heavy cream and fold it into the orange mixture.
Transfer the mixture to ice cream molds or a container for chilling. Stir it every 25 minutes for the next 2 hours. Once chilled, scoop and enjoy this refreshing orange ice cream!
