Frozen Orange Custard Blackberry Sauce Recipes

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SOFT ORANGE CUSTARD



Soft Orange Custard image

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

2 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup orange juice
1-1/2 teaspoons grated orange zest
1 teaspoon lemon juice
1 cup fat-free milk

Steps:

  • In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

ORANGE-VANILLA FROZEN CUSTARD



Orange-Vanilla Frozen Custard image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon cornstarch
1 1/2 cups whole milk
3 large eggs
1 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons vanilla extract
2/3 cup frozen orange juice concentrate, thawed
4 teaspoons grated orange zest

Steps:

  • Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
  • Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
  • Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

FROZEN CUSTARD



Frozen Custard image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 5

1 vanilla bean
1 1/2 cups half-and-half
1 cup granulated sugar
5 large egg yolks
1 1/2 cups heavy cream

Steps:

  • Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
  • Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
  • Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
  • Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
  • Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE



Frozen Meyer Lemon Cream with Blackberry Sauce image

Categories     Milk/Cream     Mixer     Dessert     Freeze/Chill     Mother's Day     Blackberry     Lemon     Spring     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons sugar
5 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice
3 large egg yolks
1 tablespoon light corn syrup
1 cup chilled heavy whipping cream
1 3/4 teaspoons finely grated Meyer lemon peel, divided
1 cup frozen unsweetened blackberries, thawed

Steps:

  • Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
  • Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
  • Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.

BLACKBERRY SLUSHIE



Blackberry Slushie image

This is a super quick and easy dessert on a hot day or if I don't have much time. I always freeze blackberries when they are in season so I can make this slushie.

Provided by Anonymous

Categories     Drinks Recipes     Slushie Recipes

Time 5m

Yield 1

Number Of Ingredients 2

1 cup frozen blackberries
⅓ cup cold orange juice, or as needed

Steps:

  • Combine blackberries and orange juice in a blender; blend until smooth.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 22.4 g, Fat 0.9 g, Fiber 7.4 g, Protein 2.6 g, Sodium 2.3 mg, Sugar 13.6 g

ORANGE CUSTARD SAUCE



Orange Custard Sauce image

Make and share this Orange Custard Sauce recipe from Food.com.

Provided by byZula

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

1 cup granulated sugar
5 tablespoons flour
1 dash salt
1 orange, zest of, finely grated
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon juice
1/2 cup orange juice
3 egg yolks
1 teaspoon butter
1 cup heavy cream

Steps:

  • In a heavy saucepan, combine the granulated sugar, flour, and salt.
  • Add orange zest, lemon and orange juices, and egg yolks. Blend well.
  • Cook over low heat, stirring, until thickened and smooth.
  • Stir in butter and cool.
  • Whip the cream and fold into the cooled orange mixture.

Nutrition Facts : Calories 990.3, Fat 52.3, SaturatedFat 30.9, Cholesterol 451.3, Sodium 148.4, Carbohydrate 126.5, Fiber 0.7, Sugar 105.7, Protein 8.6

SKILLET CUSTARD WITH BERRY SAUCE



Skillet Custard with Berry Sauce image

This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!

Provided by Genlisae

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons frozen grape juice concentrate, thawed
1 cup blackberries
½ cup chopped strawberries
½ cup blueberries
4 eggs
⅓ cup heavy cream
¼ cup milk
1 teaspoon white sugar
3 tablespoons rice flour
½ teaspoon baking powder
¼ tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
  • Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
  • Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g

BOOZY BLACKBERRY SAUCE



Boozy Blackberry Sauce image

It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from "Preserved" by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

300 g frozen blackberries
50 ml port wine
125 g sugar
1/2 lemon, juice of

Steps:

  • Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes).
  • Break up the fruit with a potato masher.
  • Pass blackberry mash through a fine mesh nylon sieve.

Nutrition Facts : Calories 191.6, Fat 0.4, Sodium 2.3, Carbohydrate 46.1, Fiber 4.4, Sugar 40.2, Protein 1.1

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE



Blackberry Crisp With Cardamom Custard Sauce image

You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.

Provided by David Tanis

Categories     custards and puddings, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 cup/128 grams all-purpose flour
1/2 cup/100 grams granulated sugar
1/2 cup/113 grams salted butter, cold and thinly sliced
Pinch of ground cardamom
6 cups/850 grams blackberries
1/2 cup/100 grams granulated sugar
2 cups/480 grams half-and-half
1/2 cup/100 grams granulated sugar
1 tablespoon cardamom seeds, or 6 green cardamom pods, smashed
4 egg yolks

Steps:

  • Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
  • Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
  • Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
  • As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
  • To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.

LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE



Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce image

Categories     Milk/Cream     Egg     Dessert     Frozen Dessert     Blackberry     Lemon     Vanilla     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ice cream
1 1/4 cups (about 6 ounces) frozen blackberries
1 1/2 cups sugar
1 tablespoon plus 2/3 cup fresh lemon juice
1 tablespoon light corn syrup
1 3/4 cups whipping cream
1 1/4 cups whole milk
1 vanilla bean, split lengthwise
8 large egg yolks
2 1/2 teaspoons grated lemon peel
Blackberry sauce
2 cups (10 ounces) blackberries, fresh or frozen, thawed
1/3 cup sugar
2 tablespoons fresh lemon juice

Steps:

  • For ice cream:
  • Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain berry mixture into small bowl, pressing on solids; chill syrup.
  • Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover and refrigerate overnight.
  • Process custard in ice cream maker according to manufacturer's instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Spoon remaining ice cream atop blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.
  • For blackberry sauce:
  • Combine blackberries, sugar, and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. (Can be made 2 days ahead. Cover and refrigerate.)
  • Scoop ice cream into dessert bowls. Serve ice cream with blackberry sauce.

ORANGE BLUEBERRY SAUCE



Orange Blueberry Sauce image

For an easy recipe for ice cream topping, try this recipe. The orange and blueberries flavors meld well together to make a delicious combination.-Naomi Fitzer, Pearl, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 cups.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup orange juice
1 tablespoon grated orange zest
4 cups fresh or frozen blueberries
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon ground cinnamon
Ice cream of your choice

Steps:

  • In a large saucepan, combine the sugar, orange juice and orange zest; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries., Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

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