I tend to forget about my ice cream maker in the winter months, which is a real shame. I still find myself with a pint of Haagen Dazs in hand more frequently than I’d like to admit. Obviously I’m eating it, so why am I not making it? Homemade ice cream is one of my favorite things and my ice cream maker is one of my favorite kitchen investments to date. I am not a no-churn ice cream kind of girl. I like it made the real way and this Ice Cream Maker
makes is SO easy.
I wanted to make something very….winter-y. So I decided on a broiled citrus ice cream, full of winter citrus like clementines and blood oranges. I also threw in a lemon to give it a little more acidity as well as an orange. Doesn’t the combination of citrus give the ice cream just the prettiest color? Wait until you see the syrup that is made before hand. I wish I had a picture of it, but it is one of the prettiest colors I’ve seen. Maybe you should make this ice cream just so that you can see the color of the syrup. Totally worth it, in my opinion.
You’ll need to plan a little ahead to make this ice cream. The citrus needs to be halved, dipped in sugar, and broiled before juicing, and it will need time to cool a little first, of course. The nice thing is that warm citrus juices like a dream.
After it’s juiced, you’ll make a simple syrup with it which will need to cool completely before being mixing with the cold cream and churning. At that point, I wish you luck in keeping your spoon out of the ice cream maker while it churns. I never can. I literally stand over the ice cream maker and drag a spoon across the inside sides to get the ice cream as it freezes.
This ice cream is amazing served on it’s own, or as a topping for cake, pie, you name it. Although it uses plenty of winter citrus, I’ll be making this all summer, for sure.
MORE ICE CREAM:
- 1 Small Lemon
- 2 Small Blood Oranges
- 2 Clementines
- 1 Orange
- ½ Vanilla Bean
- ¾ C. Sugar + extra for dipping citrus halves
- 2½ C. Heavy Cream
- ½ C. Whole Milk
- 3 drops Orange Oil(food grade) or orange extract
- Cut all citrus in half and dip the cut ends in sugar. Place sugar dipped citrus halves on a parchment lined baking sheet.
- Broil on high on the top rack of the oven until tops are spotted with caramelized sugar.
- Remove from oven and let cool completely.
- Juice the citrus and add the juice, sugar, and vanilla bean half(along with scraped seeds) to a small saucepan and bring just to a boil.
- Pour into a container and chill completely. Remove vanilla beans and stir in the cream, milk, and orange oil.
- Freeze in an ice cream maker according to manufacturer instructions. Remove from ice cream maker and spread in a pullman pan. Freeze until solid.
- Let sit at room temperature for 5 minutes before scooping.