Sour cream ice cream with orange and vanilla

Ingredients for 6 servings:

• 250 ml cream
• 100 g sugar
• 1 vanilla pod(s)
• 1 orange(s), organic
• 2 sheets of gelatin
• Water, cold for soaking
• 4 medium-sized egg yolks
• 200 g sour cream
• 50 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

for the ice cream machine

Soak the gelatin leaves in cold water for 10 minutes. Meanwhile, wash and dry the orange, and finely grate the zest. Halve the orange and squeeze out the juice. Halve the vanilla pod and scrape out the seeds. Bring the cream, sugar, vanilla seeds, orange zest, and orange juice to a boil in a saucepan, set aside, and let cool slightly. Whisk the egg yolks in a tall mixing bowl and slowly add the hot cream, stirring constantly. Return everything to the saucepan and heat over medium heat, stirring constantly, until the mixture thickens (pull off to form a rose). Remove the pan from the heat and let cool briefly. Add the squeezed gelatin and dissolve while stirring. Pour the mixture through a sieve into a mixing bowl and stir in the sour cream and crème fraîche. Let cool, then transfer to an ice cream maker and freeze until creamy, about 45 minutes. Tip: If you want the orange peel to be very fine, puree the orange juice with the grated peel.