This recipe allows you to make homemade Orange Ice cream without needing an ice-cream machine.
The measures given make quite a lot, but align with common container sizes for the ingredients - you can put some into the orange skins for presentation and then put the rest into the double cream pot to freeze as a tub of ice-cream (depending on how well your cream whips, you may find you need an additional container too).
The pot can be kept for up to 3 weeks in the freezer, the oranges should really be eaten within a couple of days
The basic technique can be used for a variety of flavours - for example, substituting Malibu and Coconut Milk in for a smooth Coconut flavour icecream
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 30 mins | 240 mins | 270 mins |
Ingredients
- 7 Oranges
- 400g can condensed milk
- 500ml Double Cream
- 1 tbsp orange liqueur (or, if you prefer, 3 tbsp Vodka)
- Pinch of sea salt
- Bar of milk chocolate
Method
- Use a grater to zest 1 of the oranges
- Cut the top off the other 6 oranges
- Holding an orange over a (large) bowl, use a spoon to scoop out the pulp (as you would a pumpkin at halloween)
- Collect the pulp and orange juice in the bowl, and scoop until the orange is just a peel (being careful not to poke holes into it)
- Repeat for the other 5 topless oranges
- In a mixing bowl whip the cream until it's stiff and peaky
- Put the condensed milk and pinch of salt into another (large) mixing bowl
- Add the orange juice, pulp and zest to the condensed milk
- Add the liqueur to the condensed milk
- Use a spoon or spatula to mix the condensed milk mixture together well
- Fold a couple of scoops of whipped cream into the condensed milk mixture
- Gently fold the rest in and continue to fold until well combined
- Put the hollowed out oranges onto a plate (or into a tupperware box)
- Use a teaspoon to fill the oranges with the orange cream
- Use a grater to grate chocolate curls over the top of the oranges
- Place them into the freezer for at least 4 hours
- (Optional) Grate more chocolate curls into the bowl full of remaining mixture and mix in
- Carefully, clean out the container the double cream came in
- Spoon the remaining mixture into the double cream pot
- Put into the freezer (leave at least overnight)