Ingredients
Equipment
Method
Make the custard
- Separate the egg yolks add to mixing bowl.Add the sugar and set the mixer to beat the custard for at least 5-10 minutes. Until the mixture is thick, pale and creamy and, holds up like thick light foam.
- Add the softened cream cheese to the custard and beat on a slower setting until it is combined well with the custard.
Orange syrup
- Squeeze the juice of 2 large oranges into a small pan add 20gs of sugar and heat vigourously until half the liquid evaporates. Set to one side until it cools. (you could add a splash of whiskey)
Blending the ice cream mixture
- Set the custard on to stir again and pour in the orange syrup gently. Now add the cream/milk mixture until the whole ice cream mixture is blended. Don't worry if the batter is a little lumpy when you stir in the ice cream maker this will disappear.
Caramelised orange peel
- Use a lemon peel zester to zest the skin of both oranges. Heat a tbs of sugar and cold water in a small saucepan until the sugar starts to caramelise. Remove from the heat for 1/2 minute then add the zest. Watch out as the liquid will rapidly boil but stir with a wooden spoon until blended well.
Freeze with an ice cream maker
- Pour the mixture into an ice cream maker and churn until almost firm. (but not butter)
Freezing without an ice cream maker
- You can make this without an ice cream maker. Chill the ice cream batter first before pouring into a freezer box, cover with a lid and freeze until firm around the edges. Stir or beat with a whisk, mixing the sides into the centre and repeat two or three times.