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.
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.
Bitter oranges are tart with a bitter sherberty taste, which makes a rich and refreshing and ice cream, almost like sherbert made into ice cream.
- 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.