Delicious orange ice cream
On these hot summer days, a refreshing treat is a welcome treat, such as this delicious orange ice cream. orange made by Mayra from lacucharacaprichosa.com. We recommend you to visit Mayra's bog, where you will find many more recipes that you will love.
This creamy ice cream tastes even better with our extraordinary extraordinary oranges from citrusricus.com which do not undergo any kind of chemical treatment afterwards. The zest as well as the natural juice of the oranges are used to give it a fresh and delicious flavor. The color is only slightly orange because no coloring agents are used. To accompany it, nothing like a few pieces of chocolate and some wafers.
- 325 g natural juice of orange juice
- 250 g white sugar
- 75 g glucose powder
- 250 g milk
- 500 g whipping cream
- The peel of ¼ of orange*
*Be careful with the white part of the peel because it is quite bitter and could ruin this homemade recipe.
Put the milk to heat and when it starts to boil remove from the heat and put the orange peel inside. Let it infuse for 5 minutes.
In the meantime, mix the orange juice, sugar and glucose. Stir until the sugar has dissolved. The glucose will not fully integrate and, after a few minutes, you will see that the juice is thicker.
Whip the cream with an electric whisk until it is very stiff. But be careful it does not turn into butter.
Remove the orange peel from the milk and gradually add the two liquids (milk and juice) to the cream, stirring constantly.
At the end we will obtain a mixture that we will let stand overnight in the refrigerator.
The next morning, freeze the cream for 1 hour in a container wider than high and preferably made of metal, although other materials can also be used.
After the first hour, the edges will have frozen. Beat well with a whisk to break the ice crystals. Put the ice cream back in the freezer and repeat every 40 minutes for 2 hours. When we have achieved the right texture we can consume it at the moment or keep it in the freezer.
Heat the milk for 3 minutes, 100º, spoon speed. If during this time it does not reach the marked temperature, prolong the time until it does, as it will depend on whether the milk is cold or at room temperature. Remove to a bowl and put the orange peel inside. Let infuse for 5 minutes.
Meanwhile, in another bowl, mix the orange juice, sugar and glucose. Stir until the sugar has dissolved. The glucose will not be fully integrated and, after a few minutes, you will see that the juice is thicker.
Without washing the mixing bowl, put the butterfly on the blades and whip the cream on speed 3 ½ until it is very stiff. But be careful it does not turn into butter.
Without removing the cream, program speed 2, without time and, after removing the orange peel from the milk and gradually add the two liquids (milk and juice) to the cream. When the two liquids are integrated, remove and set aside in the refrigerator overnight.
The next morning, if you have the KitchenAid ice cream maker, all you have to do is to assemble and fix the kit, set speed 1 and with a container in peak, so as not to spill, pour the mixture into the bowl of the ice cream maker.
Continue with the same speed for 15 to 20 minutes until the desired consistency is reached. Then we will have the ice cream ready to eat at the moment. If we want to consume it later, store it in an airtight container in the freezer.
The best way to get a well whipped cream is that it is very cold but not frozen.
Do not hesitate to use semi-skimmed or lactose-free milk as the result will be the same.
Now it is time to relax and enjoy this delicious orange ice cream.
If you want to order Valencian oranges online at home, visit our web page citrusricus.com. To learn more about this world as well as to know all the news and interesting recipes, become a fan in our Facebook or subscribe to our blog.
Thanks to Mayra and lacucharacaprichosa.com for this fantastic recipe.