Ingredients:
Egg yolks: 8
Sugar: 1 cup
Coarse salt: 1/4 tsp
Skim milk: 2 cups
Orange zest: 6 strips
Heavy Cream: 2 cups
Method:
In a medium saucepan, off heat, whisk
together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a
wooden spoon, until custard thickens slightly and evenly coats back of spoon
(it should hold a line drawn by your finger), 10 to 12 minutes.
Stir orange zest into custard. Cover and let stand 30
minutes.
Pour custard through a fine-mesh sieve into a bowl set over
ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in
an ice cream maker according to manufacturer's instructions. Transfer ice cream
to a resealable plastic container and freeze until firm, about 2 hours.
Enjoy Orange Ice Cream
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