Ice cream with orange zest.

2 eggs
1 cup milk
3/4 cup sugar
2 tbsp cornstarch
1 pint (0,6 l) heavy whipping cream
pinch ground orange zest.
2 teaspoons vanilla

For decoration:
jam or honey.


Ice cream with orange zest

Cooking Instructions:

1. Using an electric mixer, beat the eggs for several minutes until thick.
2. Add 1 cup of milk and blend into the eggs.
3. Mix sugar and cornstarch in a large saucepan.
4. Add eggs with milk mixture to the sugar and cornstarch. Cook until thick (about 4 - 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.

When the custard is cool, put into a freezer-safe bowl. Blend in cream and freeze for 2 hours or until slushy. Add 2 teaspoons vanilla and orange zest. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).

After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts or chocolate before returning the ice cream to the freezer to finish freezing.

Serve the Ice cream with jam or honey.

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