MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET
Categories Milk/Cream Ice Cream Machine Dairy Egg Fruit Brunch Dessert Freeze/Chill Kid-Friendly Quick & Easy Orange Mango Winter Lemongrass Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
- Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
- Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
- Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.
BLOOD ORANGE-CHAMPAGNE ICE CREAM FLOAT
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Provided by Tom Parker Bowles
Categories HarperCollins Dessert Frozen Dessert Cocktail Orange Champagne Vermouth Liqueur
Yield Makes 1 float
Number Of Ingredients 7
Steps:
- Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It's worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
- Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.
BLOOD ORANGE COMPOTE WITH VANILLA ICE CREAM
Categories Dairy Fruit Dessert Orange Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut peel and white pith from blood oranges. Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl. Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan. Scrape in seeds from vanilla bean; add vanilla bean. Bring to boil. Reduce heat; simmer until liquid is syrupy, about 8 minutes. Stir in brandy and orange segments and any accumulated juices. Refrigerate until cold. Discard vanilla bean. Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.
BLOOD ORANGE ICE CREAM
This incredibly velvety Blood Orange Ice Cream is so flavorful! The taste of this blood orange ice cream will remind you of an orange creamsicle... It's that good!
Provided by Francine Lizotte
Categories Ice Cream & Ices
Time 20m
Number Of Ingredients 8
Steps:
- 1. Juice oranges so the volume reaches 1 ¼ cups of liquid; set aside. In a medium saucepan over medium heat, combine cream, milk, sugar and salt. Stir until sugar is completely dissolved.
- 2. In a small bowl, whisk egg yolks until light and pale. Temper the eggs by pouring very slowly about ¼ cup of hot milk mixture, whisk continuously. Pour egg mixture into the saucepan and whisk until very well blended. Reduce heat to medium-low and cook for about 5 minutes, stirring continuously and making sure the mixture DOESN'T boil.
- 3. Remove from heat and let it cool at room temperature. About 30 minutes, add orange juice add Cointreau if using. Stir, transfer to a large measuring cup and let it sit for another 15 minutes before covering with plastic wrap and transferring to the refrigerator overnight.
- 4. Transfer to an ice cream maker and churn according to the manufacturers' directions, about 20 minutes. Spoon ice cream into container and transfer to the freezer for at least 4 hours.
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Me5HgDmF4sg
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