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 minor modifications. The best thing about this recipe is that there is no churning involved but it is sweet, tart and a little bitter 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 fragrance about them that can be difficult to recreate. In any case if you can get your hands on Seville oranges this ice cream is a must.
- 750g (about 4) Seville (bitter) oranges
- 600ml double cream, chilled
- 200g icing sugar
- 1½ lbs (about 4) Seville (bitter) oranges
- 1½ cups of heavy cream, chilled
- 1 cup of icing sugar
- Zest 2 of the oranges with a microplane grater and juice all 4 oranges. This should give a yield of 325ml – 350ml 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.