Gaby
Ingredients:
2 oranges
300 ml milk
100 g sugar
zest of 1 lemon
3 raw egg yolks
0.5 l heavy cream
It’s that time of year again—ice cream season! Even though the weather outside is quite cool and rainy, my biological clock is simply demanding ice cream. So, throughout the month of May, I’ve already made at least three different kinds of ice cream.
Let’s get started on this orange ice cream: Whisk the egg yolks with half of the sugar until they turn almost white. Bring the milk to a boil, then add the remaining sugar and the lemon zest. Gradually pour half of the milk mixture into the egg yolks, stirring gently, and then pour this mixture back into the remaining milk.
Place it over low heat for about 7-8 minutes until it thickens, but do not let it boil. Allow the mixture to cool. Add the juice of the two oranges. Whip the heavy cream and fold it into the orange mixture.
Transfer it to ice cream molds or a container where the ice cream will chill. And don’t forget to stir it every 25 minutes for the next 2 hours. Once it’s chilled, you can enjoy this incredibly refreshing orange ice cream!
