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karohemdIt seems Kavey gave me the ice cream bug so yesterday I made another batch. I had five blood oranges in my organic box this week and thought those would make a great base. I first zested them with a grater, then cut off the peels as close to the flesh as possible without leaving any white pith behind, blitzed the lot with my stick blender (quick and easy way to juice oranges) and strained the juice through a sieve. I cooked down the juice with the zest, some sugar, a stick of cinnamon, a piece of star anise, two cloves and the seeds and husk of a vanilla pod to a thickish syrup (probably about 200ml). Into that I whisked a 300ml tub of double cream and set aside to infuse for half an hour. After that I took out the whole spices and brought the temperature up again. Meanwhile I whisked three egg yolks in a bowl with about three tablespoons of sugar until foamy. Into that I carefully whisked the juice/cream mix and then transferred the custard back to the saucepan to finish cooking while stirring, taking care not to boil the mix (or you'll end up with scrambled eggs), until the consistency was right (the custard coats the back of a wooden spoon and won't run when you run your finger through it). It tasted really strong, almost mouth puckeringly tart so I hoped the flavour would be strong enough for the end product. I poured the finished custard into a freezer tub and let it cool down to room temperature before putting into the freezer and forking through every half hour or so.
And lo, the finished ice cream tasted fantastic, really tart, just as I like fruit ice cream to be, almost too tart on its own. I could imagine this going really well with a chocolate mousse or a sweet crumble. ETA: It was perfect with chocolate brownies. :o)
This is another entry for Kavey's Bloggers Scream For Ice Cream challenge (click the thumbnail below to go there):
P.S.: In German, the process of cooking the custard is called "zur Rose abziehen" which literally translates as "pull off to the rose" because when you blow at the back of a spoon coated in custard it will fan out in a pattern that looks similar to a flower. Try it (if you care about those things maybe only if you're going to eat the ice cream yourself and don't serve it to others) to see for yourself.
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And lo, the finished ice cream tasted fantastic, really tart, just as I like fruit ice cream to be, almost too tart on its own. I could imagine this going really well with a chocolate mousse or a sweet crumble. ETA: It was perfect with chocolate brownies. :o)
This is another entry for Kavey's Bloggers Scream For Ice Cream challenge (click the thumbnail below to go there):
P.S.: In German, the process of cooking the custard is called "zur Rose abziehen" which literally translates as "pull off to the rose" because when you blow at the back of a spoon coated in custard it will fan out in a pattern that looks similar to a flower. Try it (if you care about those things maybe only if you're going to eat the ice cream yourself and don't serve it to others) to see for yourself.
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Mmm
Date: 19/2/12 03:49 pm (UTC)PS Love the translation information for the German!
Kavey