Confession #2: this ice cream was not my idea. It came as a request from Sara in Nevada, Iowa!
Confession #3: It's delicious.
Far too long ago I put on my facebook fan page a call for ice cream requests. My brain was frazzled. I wanted to make ice cream but...well... I hate that feeling, standing at the fridge starving, staring at all the food and thinking "UGH, I don't know what I want!" It makes no sense. How can I be that hungry, yet not be able to choose a food? I was craving ice cream. I have dozens upon dozens of ice cream recipes I love how could I not pick one? Maple Bacon? Peach Pie? Strawberry Pepper? Brown Butter? DAH! I feel like a Cathy comic strip.
Sara responded to my facebook plea and made the decision for me: Orange Blossom Ice Cream! YES! The little bite of spicy orange blossom mixed with the sweet ice cream was just what I wanted! It's like she read my mind! Thank you Sara for a lovely idea!
Orange Blossom Ice Cream
2 eggs
3/4 cups sugar
3 cups half and half
2 tablespoons orange water (or to taste)
3/4 cups sugar
3 cups half and half
2 tablespoons orange water (or to taste)
1/2 tsp. vanilla
Scald half and half over medium heat in a medium sauce pan. Remove from heat.
In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in orange water and vanilla. Chill the custard thoroughly. About two hours.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
Scald half and half over medium heat in a medium sauce pan. Remove from heat.
In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in orange water and vanilla. Chill the custard thoroughly. About two hours.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
