orange ice cream

why have i never seen this? until yesterday, that is, when i bought bon appetit's newish dessert cookbook. i noticed orange ice cream in the index, but i didnt use the recipe- i came up with my own. i used my cuisinart ice-20, second hand ice cream maker. my first attempt at making ice cream had been disappointing, as it turned rock solid when transferred to a container and frozen. i've been reading that subbing glucose or corn syrup for some of the sugar can help with the texture. i was gifted with a jar of burton's maplewood farm sorghum, and i used that. sorghum looks and tastes sort of like a very mild molasses. the results were delicious and the texture, now, a day later, is excellent. here's my recipe. 1 cup cream, 1 cup whole milk, 2 heaping tablespoons frozen minute maid orange juice concentrate, heated. 4 egg yolks beaten with 1/3 cup sorghum. some of the hot liquid beaten into eggs, then the whole thing stirred carefully over a low heat until lightly thickened, about 5 minutes. refrigerated about 1 hour and then into the ice cream maker for 25 minutes. a few hours in the freezer to thicken up. it tastes great, though the orange predominates over the sorghum. i'd do it again, though i think i'd use more milk and less cream, just to reduce the calories. i think toasted pecans folded in at the last minute might also be a good addition. justjoan

Hi Joan,
I am a big fan of orange dessert. Did you think about using zest instead of the frozen concentrate? Or were you worried about the texture?

annak wrote:Hi Joan,
I am a big fan of orange dessert. Did you think about using zest instead of the frozen concentrate? Or were you worried about the texture?

i think the texture of zest would have been fine . but i didnt have any oranges in the house. i actually keep frozen oj concentrate around just for desserts- i never drink oj. i'm sure zest would have been a nice addition, but the bon appetit recipe, which inspired me, had only zest in it, no juice, and i wanted a stronger orange presence. i think my version is better, for us orange dessert lovers. i use dry orange peel (from the spice house) for baking, where it softens up nicely, but its texture would have been too noticeable in ice cream. if i'd had oranges around, i'd have used the zest plus frozen concentrate, not fresh oj. i also use frozen concentrate to make orange panna cotta, a favorite dessert of mine. panna cotta is meant to be really creamy, so i dont use any peel in that. hope this helps....