Orange Blossom Ice Cream Recipe 55

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 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 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 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.