Blood Orange Ice Cream Food
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.
BLOOD ORANGE-CHAMPAGNE ICE CREAM FLOAT
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Provided by Tom Parker Bowles
Categories HarperCollins Dessert Frozen Dessert Cocktail Orange Champagne Vermouth Liqueur
Yield Makes 1 float
Number Of Ingredients 7
Steps:
- Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It's worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
- Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.
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- Put the lemon juice into a measuring cup and add the blood orange juice until it measures 1/2 cup
- Add the juice to the cream mixture, along with the extract and food coloring, if using. I used a very small drop of yellow, orange, and pink to emphasize the color of mine.
- Pour into the chilled bowl of your ice cream machine and process according to the machine's directions.
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- When everything is mixed in together pour into a freezable loaf pan or container. Freeze for 4-6 hours before enjoying.
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- Fill one of the gallon ziploc bags half full with ice cubes and add the epsom salt, seal the bag and set aside. Place the half & half, sugar, blood orange juice, blood orange rind and vanilla in the other ziploc bag. Seal the bag and shake it for about 30 seconds to mix up all of the ingredients. Place the sealed bag with the blood orange mixture inside of the bag with the salt and ice cubes. Seal the outer bag as well.
- Move and shake the bag constantly, turning it over from the front and sides, until the ice cream mixture hardens and becomes heavy, about 6 or 7 minutes. Remove the ice cream from the plastic bag and place it in a plastic bowl. Place the plastic bowl in the freezer for one hour, then empty the ice cream into a blender and blend on high until the ice cream is smooth. Place the ice cream back into the plastic bowl and place it in the freezer for another hour.
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- Add 1/2 cup heavy cream and vanilla to a large bowl with a mesh strainer set on top. Set aside.
- Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming.
- In a small bowl, whisk yolks, continue to whisk while slowly adding warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved 1/2 cup heavy cream. Stir in freshly squeezed orange juice and optional red food color. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight.
- Churn according to manufacturer's directions. Transfer ice cream to a freezer safe container, freeze until firm.
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