Orange Ice Cream Recipe
This Orange Ice Cream is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Orange Ice Cream, because this can be a sure short cut way to win the hearts of your loved ones!
Ingredients
| Oranges | 8 Large, skinned | |
| Water | 1 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Orange rind | 2 1/2 Teaspoon, grated | |
| Egg yolk | 1 | |
| 6 tablespoons frozen orange-juice concentrate, thawed | ||
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| 1/2 recipe Basic Meringue mixture | ||
Directions
Cut off about 1/3 of each orange at top.
Remove all pulp and juice; set orange cups aside.
Place water, 1/3 cup sugar, and orange rind in saucepan over medium heat.
Let sugar dissolve; bring mixture to slow boil about 9 minutes to form thin syrup.
Let syrup cool slightly.
Beat egg with fork.
Add to softened orange juice.
Add egg mixture to syrup; stir until well blended.
Place over medium heat; cook, stirring constantly, 6 to 7 minutes.
Pour into ice-cube trays; freeze to mushy consistency.
Remove from freezer; scrape into mixer bowl.
Beat about 4 minutes, until smooth.
Half-freeze and beat 2 more times.
Whip cream until soft peaks form.
Add remaining sugar to cream; beat several seconds until blended.
Fold cream into orange mixture; pour into orange cups.
Cover with 2 layers of aluminum foil; freeze until firm.
Prepare Basic Meringue mixture.
Spoon into icing bag with large star tube affixed.
Pipe meringue, in circular motion, over tops of frozen, icecream-filled orange cups.
Place in preheated 400 °F oven on middle shelf until meringue is lightly browned.
Remove all pulp and juice; set orange cups aside.
Place water, 1/3 cup sugar, and orange rind in saucepan over medium heat.
Let sugar dissolve; bring mixture to slow boil about 9 minutes to form thin syrup.
Let syrup cool slightly.
Beat egg with fork.
Add to softened orange juice.
Add egg mixture to syrup; stir until well blended.
Place over medium heat; cook, stirring constantly, 6 to 7 minutes.
Pour into ice-cube trays; freeze to mushy consistency.
Remove from freezer; scrape into mixer bowl.
Beat about 4 minutes, until smooth.
Half-freeze and beat 2 more times.
Whip cream until soft peaks form.
Add remaining sugar to cream; beat several seconds until blended.
Fold cream into orange mixture; pour into orange cups.
Cover with 2 layers of aluminum foil; freeze until firm.
Prepare Basic Meringue mixture.
Spoon into icing bag with large star tube affixed.
Pipe meringue, in circular motion, over tops of frozen, icecream-filled orange cups.
Place in preheated 400 °F oven on middle shelf until meringue is lightly browned.
Chef
