Moroccan Orange Blossom Ice Cream Caramel Walnuts Recipes
ORANGE BLOSSOM ICE CREAM RECIPE - (5/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.
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- Before making the caramel for the base, prep a few items: make a slurry by mixing about 2 tablespoons of the milk with the cornstarch in a small bowl. In a medium bowl, whisk the cream cheese with the salt until smooth. In a measuring cup with a spout, mix the cream with the corn syrup. Then, fill a large bowl with ice and water to use to cool down the base swiftly.
- To make the caramel, place the sugar and 1/4 cup water in a 4-quart heavy saucepan over medium high heat until the sugar is dissolved and amber in color. This takes about 5 minutes; watch closely so you can remove the pan from the heat the moment the mixture is deep amber; it can burn swiftly.
- Remove the pan from the heat and, stirring constantly, slowly add about 1/4 cup of the cream and corn syrup mixture. The caramel will spurt and pop. Stir until well combined, then add more cream and continue in this way, stirring and adding cream until it is all incorporated.
- Return the pan to medium-high heat and add the milk. Bring to a boil, reduce the heat to medium, and boil the mixture for 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry.Bring back to a boil over medium-high heat and cook, stirring constantly, until the caramel is slightly thickened, about a minute. Remove from the heat.
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