Prep 10 mins
Cook 3 hrs
This is a Nigella Lawson recipe that I saw on her show last year and it looked good at the time but I never thought much more of it. I recently picked up her book Nigella Bites from the library and there it was again. It look so simple and so elegant and requires no special equipment. I am placing here for safe keeping. This is the original recipe as listed here: http://www.foodnetwork.com/recipes/nigella-lawson/bitter-orange-ice-cream-recipe/index.html
- 3 seville oranges (or 1 eating orange and 2 limes)
- 1 cup confectioners' sugar
- 2 tablespoons confectioners' sugar
- 2 1⁄2 cups heavy cream
- If using the seville oranges, grate the zest of two of the oranges. Squeeze the juice of all three oranges into a bowl with the zest and sugar.
- If using the one orange and two limes, grate the zest of the orange and one lime, juice all and add the sugar as before.
- Stir to dissolve the sugar and add the heavy cream.
- Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approx 2 quarts) with a lid. Cover and freeze until firm, about 3 to 5 hours.
- Remove to ripen for 15-20 minutes at room temperature or 30-40 minutes in the refrigerator before eating.
I thought this was a great, no fuss icecream. It has a really strong bitter orange taste and is really lovely. It is important to whip it up properly at the end and keep it in an airtight container in the freezer or you will get ice crystals. You need to let it defrost for a good half an hour before eating it. I would definitely make this again - yum!
I think there's a problem here with the sugar. Don't use powdered sugar; use superfine (or even plain granulated sugar that you have whirled in the blender & then sifted). The cornstarch in the confectioners' sugar would have a raw taste. I have made this several times using superfine sugar & it was delicious.
I found this to be too icy (instead of creamy) and the taste of the powdered sugar overwhelmed the fruit. Maybe I'll get better results with churning.