Happy birthday cam!

[sqbr]

So, by request, for distantcam's birthday today I made him choc-orange icecream. None of the recipes I could find online were quite right so I made one up. It was apprently very tasty :)(*)

Choc-orange Icecream
Picture

Ingredients:
1 orange
1 cup cream
1 cup milk (I used Hilo)
1 tsp vanilla essense
4 egg yolks (I ran out and used 3 but I meant to use 4)
110g caster sugar
1 block Lindt "Intense Orange" chocolate, chopped (or 100g of some other orange chocolate)
1/4 cup Cointreu or other orange liqueur (optional)

Method:
Grate off zest of orange. I used the cheese setting so it'd be easier to remove later.
Mix milk, ceam, zest, and vanilla essense in a saucepan and slowly bring to almost boiling.
Meanwhile whisk yolks and sugar in a bowl.
Pour in hot milk mixture through a sieve and whisk. Pour back into saucepan, stir over a low heat until thickened (recipes always say "Until it coats the back of a spoon" but I never get that consistency, I tend to just stir until I'm bored)
Put the chocolate into the bowl and pour in the milk mixture. Mix until smooth (ish) Chill.

Optional extra orange flavour: Juice the orange. Bring the Cointreu to the boil and reduce until almost dry. Add orange juice, stir until well mixed. Chill. (You MIGHT be able to get away without reducing the Cointreu but I'd be worried the alcohol would interfere with the freezing process)

Pour both mixes into an ice cream maker and turn into ice cream.

The chocolate doesn't entirely melt so it ends up being somewhere between chocolate and chocolate chip. You could probably alter the recipe to make it melt completely if that bothers you. (Or just add it as the end as actual chocolate chips)


(*)Since I can't eat dairy I couldn't eat any. I got Cam to test the custard before we froze it to make sure it didn't need changing. I've made it clear that if he wants any more Sophie-unfriendly icecream he has to make it himself :) The smell was certainly pretty inviting.

Comments

[wintal.livejournal.com]

Hmm.. "Coats the back of a spoon" isn't that thick - you may just be mis-interpreting how thick it needs to be for this stage. The test I (used to) use is to coat a spoon then draw a line through it and see if the line holds it's edges.

You're probably right that the cointreau would've buggered up the freezing, as it's quite a lot of liquid/alcohol.

Anyhow, sounds nice - I would've done the zest fine and left it in the ice-cream, but I might be a bit weird that way ;)

[alias_sqbr]

Anyhow, sounds nice - I would've done the zest fine and left it in the ice-cream, but I might be a bit weird that way ;)

I wasn't willing to risk Cam hating it and having to pick them all out. As it was the chocolate had little bits of candied peel and nuts which I think make it more interesting.

[wintal.livejournal.com]

Yeah, candied peel is nicer to eat. I recently had a coconut-cream based icecream with lime that had the zest still in. I find it ok, but I can imagine people hating it.

I take it you're now sticking to sorbet-style things due to the non dairy? "Jam" strawberries are now cheap, so it'd be a good time to do one ;)

[edible-hat.livejournal.com]

Sounds much more interesting that my last culinary creation: a Baileys milkshake

[alias_sqbr]

Since I can buy really nice sorbet out my main priority is "icecream" made from oat milk etc.

But yes, I have every intention of taking advantage of the "Big bag of slightly squishy fruit for $1" specials I come across in future.

[alias_sqbr]

That sounds like it has it's own unique charms :) While we were waiting for this to cook Cam used the extra cream with Cointreu and Mozart chocolate liqueur which was apparently very tasty.

[wintal.livejournal.com]

Hmm.. "Coats the back of a spoon" isn't that thick - you may just be mis-interpreting how thick it needs to be for this stage. The test I (used to) use is to coat a spoon then draw a line through it and see if the line holds it's edges.

You're probably right that the cointreau would've buggered up the freezing, as it's quite a lot of liquid/alcohol.

Anyhow, sounds nice - I would've done the zest fine and left it in the ice-cream, but I might be a bit weird that way ;)

[alias_sqbr]

Anyhow, sounds nice - I would've done the zest fine and left it in the ice-cream, but I might be a bit weird that way ;)

I wasn't willing to risk Cam hating it and having to pick them all out. As it was the chocolate had little bits of candied peel and nuts which I think make it more interesting.

[wintal.livejournal.com]

Yeah, candied peel is nicer to eat. I recently had a coconut-cream based icecream with lime that had the zest still in. I find it ok, but I can imagine people hating it.

I take it you're now sticking to sorbet-style things due to the non dairy? "Jam" strawberries are now cheap, so it'd be a good time to do one ;)

[edible-hat.livejournal.com]

Sounds much more interesting that my last culinary creation: a Baileys milkshake

[alias_sqbr]

Since I can buy really nice sorbet out my main priority is "icecream" made from oat milk etc.

But yes, I have every intention of taking advantage of the "Big bag of slightly squishy fruit for $1" specials I come across in future.

[alias_sqbr]

That sounds like it has it's own unique charms :) While we were waiting for this to cook Cam used the extra cream with Cointreu and Mozart chocolate liqueur which was apparently very tasty.