Orange Blossom Ice Cream Recipe 55 Food

ORANGE BLOSSOM ICE CREAM

Steps:

• Whisk together 200 ml (about 0.8 cup) of the cold milk with the Arrowroot starch, making sure that there are no remaining lumps. Set aside for now.
• Blend the remaining 500 ml (about 2.1 cup) of the dairy, the sugar, the salt and the vanilla in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
• Blend the Arrowroot starch mixture with the rest of the ingredients in the sauce pan and whisk away. Since Arrowroot thickens at lower temperatures than corn starch and also does not react well to overheating, limit the continued cooking to a couple of minutes or so).
• Whisk well, add the orange blossom water and let the mixture cool down. Refrigerate the base for a couple of hours, and churn according to the instructions of your ice cream machine.
• In case you have no ice cream machine, still-freeze the base in your freezer (see the post on how to best make ice cream without an ice cream machine). By the way - like Sicilian gelato in general, the base is perfect for still-freezing!
• After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

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 BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

ORANGE BLOSSOM HONEY ICE CREAM

Steps:

• heat milk half and half and heavy cream to simmer reduce heat.
• add honey blend well till thick.
• place mixture in ice cream machine.
• serve when semi hard.

VIOLET ORANGE BLOSSOM HONEY ICE CREAM

Steps:

• heat the heavy cream to a simmer.
• add orange blossom honey.
• add violet syrup.
• remove fom heat and blend well with blender in deep bowl.
• prepare mixture for ice cream maker.
• serve when semi hard.

ORANGE BLOSSOM ICE CREAM RECIPE - (5/5)

Steps:

• Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.

ORANGE BLOSSOM CREAM

Steps:

• Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.