Iced orange recipe
Last Updated on
Total: 30 min Diners: 2
I remember with a certain tenderness those ice cream displays when I was little, all industrial, where the big stars were lemon and frozen orange. Those were ordered as if it were the new thing, surprised that huge pieces of stuffed fruit arrived at the table, so beautiful they were. Because it is undeniable that they are. And the good thing is that making lemon or orange ice cream at home is tremendously simple and natural, without junk or additives and you just have to be skilled to make a good orange cream (or curd, according to the English), without flour or cornstarch.
Ingredients
Oranges, 2 u Sugar, 80 g Eggs, 1 u Egg yolk, 3 u Butter, 110 g Whipping cream, 120 g Icing sugar, 30 g
It is about making a creamy orange cream thanks to the butter and with the pure flavor of the orange and a little whipping cream to make the result more airy, as is. Let’s go with it!
Step 1
The first thing we will have to do is to empty the oranges, for this we will cut slightly a little of the base without reaching the pulp so that no holes are made and so that the orange can stand firmly. At the top we will cut a little more, to leave a cap and a fairly large opening to fill the orange.
Step 2
With the help of a spoon or knife we will empty the orange completely leaving all its interior and its juice in a bowl. We will strain that juice crushing it well to remove all the pulp and keep the maximum amount of juice possible.
Step 3
In a bowl mix the egg with the egg yolks and sugar and stir well with a whisk and on the other hand in a saucepan heat the orange juice until it comes to a boil. Put the orange peels in the fridge to freeze as much as possible.
Step 4
When the orange juice comes to a boil, pour it gently over the egg mixture, stirring constantly. When everything is already mixed, we take it to the ladle again and over low heat stir with the rods without stopping, so that it does not curdle. When we see that it begins to take body we separate it from the fire and continue stirring until it is a silky cream.
Step 5
Then add the diced butter and stir until it is completely integrated and cool completely.
Step 6
Whisk the cold cream until stiff with the powdered sugar.
Step 7
Mix the cream with the orange curd when both are completely cold, with wrapping movements and fill the oranges with this mixture. Take to the freezer for at least 2 hours before enjoying.
