Orange Ice Cream

Name: Orange Ice Cream
Yield: Makes about 2 1/3 cups
Ingredients: 4 large egg yolks; 1/3 cup sugar; 2 cups half and half; 2 teaspoons (packed) finely grated orange peel

October 1, 2005

Even easier: The base for this ice cream — a warm orange custard — is equally delicious with the Apple-Raisin Crumble. Instead of turning it into ice cream, just spoon the warm custard over each serving.

Recipe information

Yield
Makes about 2 1/3 cups

Ingredients

4 large egg yolks

1/3 cup sugar

2 cups half and half

2 teaspoons (packed) finely grated orange peel

Preparation

Step 1
Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)

TagsIce Cream Frozen Dessert Dessert Orange Citrus Fruit Nut Free Gluten Free Make Ahead Simmer Ice Cream Machine Bon Appétit

Recipe notes

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