Bitter Orange Ice Cream Recipes

BITTER ORANGE ICE CREAM

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 one 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 (of approximately 2 quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15-20 minutes (or 30-40 in the refrigerator) before eating. Serve in a bowl, in cones, with wafers-however you like.

BITTER ORANGE ICE CREAM

Steps:

• If using the seville oranges, grate the zest of two of the oranges. Squeeze the juice of all three oranges into a bowl with the zest and sugar.
• If using the one orange and two limes, grate the zest of the orange and one lime, juice all and add 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 (approx 2 quarts) with a lid. Cover and freeze until firm, about 3 to 5 hours.
• Remove to ripen for 15-20 minutes at room temperature or 30-40 minutes in the refrigerator before eating.

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.

CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE

Steps:

• For the Gelato:.
• In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
• Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
• Remove from heat and dip pan briefly into an ice water bath to stop cooking.
• Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
• Whisk in cocoa and keep whisking till mixture is well combined.
• Keep warm while you prepare chocolate and custard base.
• Melt chocolate in a bowl over barely simmering water.
• In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
• Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
• Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
• Cook (do not boil) 4 minutes more, stirring frequently.
• Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
• For the sauce:.
• In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
• Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
• Remove from heat and allow to cool.
• While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
• Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
• Whisk in the preserves or marmalade until combined well.
• Remove from heat and stir in liqueur.
• Pool sauce on individual plates and place scoops of the gelato on the sauce.
• Garnish, if desired, with raspberries and mint sprigs.

ORANGE ICE CREAM

Steps:

• 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.)
• 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.)