This ice-cream is very rich and a real treat. It’s made from my favourite half crème fraîche, half double cream custard base and is very easy to scoop straight from the freezer – an added bonus. Using a little muscovado sugar creates a subtle caramel flavour which balances out the slight bitterness from the orange rind.
450ml whole milk
1 tsp vanilla essence
strips of rind from one orange (no pith)
5 egg yolks
170g unrefined caster sugar (I used our vanilla sugar)
5 tsp dark muscovado sugar
5 tsp glucose syrup
300ml double cream
300ml crème fraîche
- Heat the milk and vanilla essence and orange rind in a pan till just below boiling point. Leave off the heat to infuse for an hour.
- reheat the milk again to just below boiling point (when the milk shivers). Leave to cool for 10 minutes.
- While the milk is cooling, whisk the egg yolks and both types of sugar in a separate bowl with an electric whisk till pale and thickened – when you lift the whisk it should drop forming thickish ribbons.
- carefully pour a little of the hot milk into the egg yolk mix whilst whisking, ensuring that the eggs don’t cook. Continue to pour in all the milk, whisking continuously.
- Before the next stage of cooking fill your sink part way with cold water and place a bowl in it, big enough to hold the ice-cream mix.
- Pour the mixture back into a heatproof pan and place it under a low heat for about 8-10 minutes, stirring continuously. The mixture should thicken slightly (to the point where it thinly coats the back of a wooden spoon). This process can happen very quickly and if you’re not careful it will curdle! If you have a thermometer it should reach just below 86C.
- Once thickened quickly pour the custard into the bowl and place the bowl in the sink so the cold water surrounds it. Whisk the mixture continuously till it has cooled.
- Once cool, whisk in the double cream and crème fraîche.
- Leave the mix in the fridge till cold.
- Once cold, pour the mix through a sieve to remove the orange rind and then into your ice-cream maker. Follow the manufacturers instructions.
- Once frozen, transfer into a freeze proof container with a lid (I use a cake tin with a hinge lid)
- If you don’t have an ice-cream maker place the mix in the freezer and stir it every 1-2 hours to break up larger ice crystals.