Orange Creamsicle Ice Cream

Idea inspired by an article in Bon Appetit Magaizine, January 2012

Vanilla Ice Cream adapted from: Elizabeth Falkner’s Demolition Desserts

Vanilla Ice Cream:

2 egg yolks

2 tsp. cornstarch

2 cups plus 1 tsp. whole milk

¼ cup granulated sugar

¼ cup light corn syrup

1 tsp. vanilla extract

1 cup heavy cream

¼ tsp. salt

In a bowl, whisk together egg yolks and corn starch. In a saucepan, combine the milk, sugar, and corn syrup. Place over medium heat and stir occasionally for 7-9 minutes or until the mixture comes to a boil.

Whisk a few tablespoons of the hot milk mixture into the egg yolks. Then, whisking slowly, add the rest of the milk to the egg mixture. Return the combined mixture to the saucepan and cook over medium heat for 2 minutes (or until the mixture has slightly thickened).

Pour the custard through a strainer into a heat proof container. Mix in the cream, vanilla extract, and salt. Refrigerate and churn according to ice cream maker’s instructions.

Orange Sorbet:

¾ cup water

¾ cup sugar

zest from one orange

1 tbsp. orange herbal tea (optional)

¾ cup freshly squeezed orange juice

In a saucepan, heat the water and sugar over medium heat until the sugar is dissolved. Add the orange zest and herbal tea and steep for 10 minutes. Remove tea bag.

Pour into heatproof container and stir in orange juice. Refrigerate and churn according to ice cream maker’s instructions.

Once both the vanilla ice cream and orange sorbet are churned, mix them together to create the Creamsicle ice cream.

Printed from SweetLessons.blogspot.com