Burnt Orange Ice Cream

Burnt Orange Ice Cream

1 1/2 cups heavy cream
1 1/2 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 teaspoon vanilla extract

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

Combine 1/2 cup sugar and orange juice in another 2-3 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 bowl. Add hot caramel mixture in a slow stream, whisking constantly. Return mixture to 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 170-degrees 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.

Notes: custard may be refrigerated for up to 24 hours; ice cream can be made up to 1 week ahead.

from The Gourmet Cookbook

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