Orange Vanilla Frozen Custard Recipes

FROZEN CUSTARD

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 VANILLA CUSTARD

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

SOFT ORANGE CUSTARD

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.

VANILLA/ORANGE CUSTARD ICE CREAM

Steps:

• Beat eggs in a small bowl and set aside.
• Heat half and half in a heavy sauce pan.
• Add sugar and corn syrup.
• Slice open vanilla bean and add to pot. Of using vanilla extract, add vanilla at the same time as heavy cream.
• When almost simmering, slowly add a half cup of hot milk to eggs, whisking quickly.
• Add tempered eggs to pot and whisk quickly.
• Cook on low for 3 minutes. Remove from heat.
• Pour through fine mesh strainer to remove any cooked egg particles, and vanilla bean.
• Cool before adding heavy cream and vanilla extract, if using.
• Divide into 2 bowls. Add orange juice concentrate and orange flavoring to one bowl. Stir and taste. Add more, if necessary, until taste is to your liking.
• Chill in refrigerator four hours or overnight, before freezing in your ice cream maker. Freeze plain vanilla first. Remove to container and place in your freezer. Freeze orange mixture. Swirl into vanilla, or Freeze in separate container.

OLD-FASHIONED FROZEN VANILLA CUSTARD

Steps:

• In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

VANILLA-ORANGE CUSTARD WITH CARAMEL

Steps:

• For Custard
• Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
• Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
• For Caramel
• Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
• Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
• Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
• Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.