orange vanilla ice cream
Recently I got experimental in pursuit of orange/vanilla bean ice cream but the end product was missing some of the orangey zing I was going for. I'm wondering if anyone out there knows a good recipe.
My own experiment was a basic vanilla custard: 3 cups heavy whipping cream, 3 cups whole milk, 1 cup evaporated cane sugar processed fine, 2 vanilla beans, zest of 6 small not-so-fragrant navels (the only variety I could find locally) and 10 whole allspice seeds. Yeah, I got carried away with the allspice. I steeped the vanilla and orange zest over low heat for about 20 minutes before ramping up the heat and bringing the concoction to a steam, then added it to 8 yolks. I then whisked in a shot (1.5 oz) of Grand Marnier and strained out the allspice, zest and seeded vanilla pods and into a metal bowl sitting in an icewater bath. Chilled, churned and froze.
The end result was quite tasty, but thanks to the heavy dose of Allspice it turned out as more of a light and mildly orangey nog. I whipped up a quick blood orange vinegar reduction syrup, which sliced cut through the nog note pretty well, and the taste of orange became more pronounced after setting the ice cream in the freezer. But even so, the orange flavor was pretty mild.
I like playing with my spices and would like to add a little kick of something to make it unique. Thinking maybe next time I'll hit it with a small dose of fresh-ground cardamom. Hopefully that will be more of a complement to the orange. But I still want to amp up the orangey taste a bit. A smidge of orange blossom honey, maybe?
Any suggestions are welcome.
If you're looking for the orange juice brightness, you need to add orange juice to your ice cream base. The zest alone won't give you that "zing". There's an orange popsicle recipe (because Creamsicle is trademarked) in The Perfect Scoop. 1 1/4 c. OJ, 1 c. sour cream, 1/2 c. half and half, 2/3 c. sugar, zest of 3 oranges, and 2 tsp Grand Marnier.
I've made it, and it's like a fresh version of creamsicle ice cream. My next round I might try 1 c. half and half and 1/2 c. sour cream, though.