Best 2 Bill Grosss Burnt Orange Ice Cream Recipes

ORANGE ICE CREAM

Steps:

• Remove the peel from one orange, including a little of the white pith.
• Cut the peel into quarter-inch lengths and then into quarter-inch squares.
• Place the peel in a saucepan with water to cover and boil for 10 minutes.
• Rinse under cold running water, drain, then repeat the process.
• When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
• Juice the oranges, add the lemon juice and chill.
• In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat. Stir with a wooden spoon until the sugar is desolved.
• In a large bowl, whisk the egg yolks until they coat the whisk.
• Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
• When the mixture is cool, add the vanilla and chill thoroughly.
• Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
• Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
• Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.

ORANGE ICE CREAM

Steps:

• Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
• Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
• Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
• Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.