The Gourmet Cookbook's Ice Cream #2 {Burnt Orange Ice Cream}

 This is THE ice cream recipe that started me on my ice cream path! Burnt Orange Ice Cream, meaning essentially caramelized orange ice cream. Hello? I mean if that doesn't sound supremely delicious then I don't know what does!

This Burnt Orange Ice Cream is infused with orange zest and orange caramel. Initially the cream and milk steam with bits or orange zest, which imparts a lovely aroma to the milk and cream mixture. Then you combine fresh orange juice and sugar and cook it down, without stirring, to create a deeply colored orange caramel. Now we've got two mixtures both infused with the heady aroma of orange!

We combine the milk, cream, and orange zest mixture with the orange caramel, then mix it slowly with the egg yolks and remaining sugar. This mixture cooks until it reaches 170F and coats the back of a wooden spoon. Then we finish the mixture with vanilla extract.

The result is an ice cream that is delicious and unique. It is pale orange ice cream with bits of orange zest and it is heady with orange flavor and aroma. The orange caramel, or burnt orange, gives the ice cream a depth that isn't there with other ice cream recipes. Just a hint of caramel, a hint of depth, something deep. The six egg yolks provide a thickness and density to the ice cream that sets it apart from other recipes. It is somewhat exotic and enticing. It feels luxurious and addictive and you keep going back for one more bite...

 Burnt Orange Ice Cream

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes about 1-1/2 Quarts

1-1/2 cups heavy cream

1/12 cups whole milk

2 tablespoons finely grated orange zest (from 3 large navel oranges)

3/4 cup sugar

1/2 cup strained fresh orange juice

6 large egg yolks

1/4 teaspoon salt

1/2 teaspoons vanilla extract

Equipment: instant-read thermometer and an ice cream maker

Combine cream, milk, and zest in a 2 to 3 quart heavy saucepan and bring just to a boil. Remove pan from heat, cover and let stand for 30 minutes.

Combine 1/2 cup sugar and orange juice in another 2 to 3 quart heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring, swirling pan occasionally, until syrup becomes a deep golden caramel. Remove pan from heat, carefully add 1/2 cup cream mixture (mixture will bubble and steam), and whisk until smooth. Add remaining cream mixture in a steady stream, whisking. Cook caramel mixture over very low heat, whisking, until caramel has dissolved and mixture is hot. Remove from heat.

Whisk together yolks, remaining 1/4 cup sugar, and salt in a medium metal bowl. Add hot caramel mixture in a slow stream, whisking constantly. Return mixture to a saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170F on thermometer; do not let boil.

Pour custard through a fine mesh sieve into cleaned metal bowl and stir in vanilla. Cool to room temperature, then refrigerate, covered, until cold, at least 3 hours. 

Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden. 

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