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Orange Velvet Ice Cream

chef.tim.lee's picture
Ingredients
  Egg yolks 2
  Light cream 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Fresh orange juice 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Candied orange peel 1⁄4 Cup (4 tbs) (Finely Diced Or Shredded)
Directions

In top part of small double boiler beat egg yolks, light cream, and salt with rotary beater.
Put over simmering water and cook, stirring constantly, until mixture is slightly thickened and coats a metal spoon.
Cool.
Boil sugar, water, and juice for 5 minutes; cool.
Combine mixtures and fold in cream.
Partially freeze in crank-type freezer.
Then add orange peel and finish freezing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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