
Following on from my obsession with bitter oranges due to their incredible tart and bitter sherberty taste, after making bitter orange curd, I decided to make and ice cream with them. I made this last year and it is so easy and so incredibly delicious, like sherbert made into ice cream.
I follow Nigella Lawson’s recipe which is featured in her Nigella Bites book but with a few modifications. The best thing about this recipe is that there is no churning involved , although for that reason, it can be a bit on the icy side. For that reason it is important to use double (heavy) cream, although whipping cream works well too. The taste is sweet, tart and a little bitter, like marmalade, as you would expect. I suppose the same specs could be used with lemon, but for the bitterness maybe some grapefruit would work well. However bitter oranges have a floral fragrance about them especially in the zest which is next to impossible to recreate. If you can get your hands on Seville oranges this ice cream is a must.

Description
Bitter orange ice cream is sweet, tangy, bitter and sherberty, and what is best is that there is no churning necessary.
Ingredients
- 300 ml juice, bitter orange (approximately 6)
- 4 tbsp zest, bitter orange (approximately 4)
- 600 ml double cream, chilled
- 200 g icing sugar
- 1¼ cups of juice, bitter orange (approximately 6)
- 4 tbsp zest, bitter orange (approximately 4)
- 2½ cups of heavy cream, chilled
- 1 cup of icing sugar
Instructions
- Zest the oranges with a microplane grater and the juice the oranges to yield approximately 300 ml of juice.
- Start whisking the double cream in a cold bowl with the icing sugar until you get to soft peaks.
- Add the zest and whisk the juice in slowly. Keep whisking until the cream is whipped up and thickened.
- Freeze for at least 3 hours or preferably overnight.
- Take out of the freezer half an hour before serving to soften up.