in Dessert Recipes

Orange ice cream

updated

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Ingredients for 4 servings:

  • 4 oranges
  • 4 egg yolks
  • 2 tbsp sugar
  • 4 cl orange liqueur
  • 250 ml whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Ice cream without an ice cream maker

Use organic products whenever possible. Halve the oranges and carefully scoop out the flesh. The peel will be filled later, so don’t damage it. Squeeze the juice out of the flesh. Whisk the egg yolks with sugar and liqueur until frothy, then mix with the orange juice. Whip the cream until stiff peaks form and fold in. Place everything in a large bowl and freeze for 1 hour. Then blend everything again, fill the hollowed-out orange peels, and freeze for a few hours. Tip: Let it thaw for at least 15 minutes before serving. It also tastes great with a pinch of cinnamon—very Christmassy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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