Our Facebook Group page


Sour Orange Ice Cream

6 large egg yolks
2 cans sweetened condensed milk
pinch of salt

1 cup half and half
1 cup whole milk

2 cups sour orange juice
1/4 cup orange zest

Put the half & half, milk, condensed milk, and salt in a saucepan over medium heat.

While it is heating whisk the egg yolks in a ceramic or glass mixing bowl and then pay attention to the pan, stirring fairly frequently to make sure it doesn’t stick or burn.

When bubbles start to form around the edges, remove from the heat.

Pour 1/2 of the warm milk mixture onto the yolks in a slow, steady stream, whisking constantly.

Pour the yolk mixture back into the saucepan and whisk again.

Heat the mixture over a low heat, and barely simmer, stirring constantly, until it thickens – or until it registers 165°F (about 5 minutes).

Strain the mixture into a large (ceramic or glass) mixing bowl and cool in the fridge for several hours or overnight. Cover it once it has cooled down otherwise the condensation will drip back into the custard and add ‘water’ to it.

Add two cups of sour orange juice and at least 1/4 cup of very finely grated zest (use a microplane, NOT a traditional grater).

Then freeze it of course – I use a machine that I pack with salt and ice – it works great but is a pain in the butt, fiddly, messy and incredibly noisy. If you do not have a machine then pour it into a tray and take it out of the freezer every hour or two at least 3 or even 4 times, whisking it like crazy each time otherwise it will freeze into a horrid, icy block.

Notes: I am sure you could make it with all milk or all half and half or you could even make it with cream. It will be lighter and more refreshing with milk and get richer and creamier the more half and half and/or cream you use.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>