John Myers
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Sour Cream Ice Cream with Caramel Oranges
The perfect sour cream ice cream with caramel oranges recipe with a picture and simple step-by-step instructions.
For the caramel oranges:
- 5 Pc. Oranges
- 150 g Sugar
- 5 tbsp Orange juice
For the sour cream ice cream:
- 200 ml Cream
- 1 tsp Food starch
- 600 g Sour cream
- 100 g Powdered sugar
- 1 Pc. Vanilla pods (pulp only)
- 1 Pc. Organic lemon
- Peel and fillet the oranges. Melt the sugar in a pan and let it brown lightly (be careful, it will turn too brown quickly), fill up with the orange juice and simmer until the caramel mixture has dissolved. Put the orange fillets in the sauce and let them cool.
- Bring the cream with the cornstarch to the boil and allow to cool. Mix the sour cream with the powdered sugar, vanilla and lemon juice. Mix the cooled cream with the sour cream and let it freeze in the ice cream maker for about 40 minutes. (The ice cream mass should not be prepared, but freshly put into the ice cream machine). When serving, pour the lemon zest over the ice cream.
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