Sour Orange Ice Cream√

A couple of years ago for Barb Esrig's birthday potluck I decided to make an ice cream to accompany the cake she had ordered a cake from Jenny's (the very best cakes in town *).
I started wondering about adapting the Sour Orange Pie filling to make into an ice cream. I looked on line for ice cream recipes that used condensed milk and eggs but none involved cooking the eggs. I didn't like the idea of making ice cream with raw eggs so decided to make a quick 'custard' with the milks and yolks and to use that as my base. I thawed a couple of sour orange blocks from the freezer and mixed them in. It could not have been easier - or more delicious.

Ingredients:

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 juice1/4 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.

The proof of the ice cream was in the eating and it proved to be a good one. Really good! So good that Ruth and Grace suggested I open an ice cream parlor. I can see it now: Miranda's Lemonade & Ice Cream Stand. It would open when I had freshly made ice cream in stock and close when I'd run out. I would make it from locally grown, organic produce (including organic milk/cream and eggs!) People would bring me fruit from their garden and they would get a pot of ice cream in return.
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.

* Jenny's cupcakes are so fabulous that buying one is simply not possible. She is sometimes open in the evenings and on two memorable occasions Ellen and I found her open at dinner time. We had 3 cupcakes each. For dinner. At a certain age you cannot have a proper dinner and cupcakes and keep any semblance of control over your 'girl-ish figures'!