Mandarin Orange Ice Cream With Sesame Brittle Recipe Epicuriouscom
ORANGE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Citrus Dairy Egg Dessert Kid-Friendly Frozen Dessert Orange Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
- Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
ORANGE ICE CREAM
Even easier: The base for this ice cream - a warm orange custard - is equally delicious with the [Apple-Raisin Crumble](/recipes/recipe_views/views/232890). Instead of turning it into ice cream, just spoon the warm custard over each serving.
Yield Makes about 2 1/3 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)
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