Orange Ice Cream

A hot summer's day begs for something cold. Oh, we could sip on a cold drink
but nothing says 'Summer' like a bowl of homemade ice cream. I have the feeling
that many people steer clear of making their own because it seems like too much work.

But this recipe is different as there is no 'cooking' involved; just the stirring together
of a few ingredients. Think of it as an "iced" cream, as this is how I would describe
its lovely grainy texture (like a sherbet) that has a wonderful orange citrus flavor. It
does not contain eggs, only cream, freshly squeezed orange and lemon juice, sugar
and vanilla extract.

I found this recipe in Marjorie Kinnan Rawling's delightful book "Cross Creek Cookery".
She describes making ice cream from fresh milk that "is yellow as buttercups" and "is
so thick, when ladled off into a bowl or pitcher, that it is impossible to pour". I try to
imagine how good an ice cream made with milk that fresh would taste, but since it will
probably never happen, we will just have to content ourselves with making her recipe
with the best quality cream and half-and-half that we can find. Any variety of sweet
oranges can be used and you will notice I have added a little orange zest and lemon
juice for extra flavor. This ice cream is lovely with fresh strawberries.

Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and
is labeled according to its butterfat content (heavy to light). When making this ice cream,
use 'Heavy' Cream or Heavy 'Whipping' Cream which means it has a 36 - 40% butterfat
that will double in volume when whipped and hold its form. Because of its superior flavor,
I recommend using an organic brand of heavy whipping cream. The other cream used in
this ice cream is Half and Half Cream, which is made of a mixture of cream and whole
milk and contains between 10 - 18% butterfat.

In a large bowl or measuring cup combine all the ingredients. Cover and place in the
refrigerator until it is completely cold (several hours or overnight).

Transfer the mixture to the container of your ice cream machine and process according
to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container
and store in the freezer. If the ice cream becomes too hard, place in the refrigerator for
about 30 minutes before serving so it can soften.

Makes about 3 cups.

Recipe:

1 1/2 cups (360 ml) heavy whipping cream

1/2 cup (120 ml) half-and-half

2 cups (480 ml) freshly squeezed orange juice (strain to remove pulp)

1/2 cup (100 grams) granulated white sugar (or to taste)

1 tablespoon fresh lemon juice

1 tablespoon orange zest (optional)

1 teaspoon pure vanilla extract

Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.

Heavy cream or heavy "whipping" cream contains 36 - 40% butterfat.

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Lemon Ice
4 cups water 2 cups sugar
3/4 cup lemon juice
Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and
freeze while stirring often to keep the mixtyre aerated and soft

Cup St.Jacques
Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each
glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters,
candied cherries cut in halves, Malaga grapes from which skins and seeds have been
removed, and angelica cut in strips.

Orange Ice (why not skip the water and just use 6 cups of orange juice?)
4 cups water 1/4 cup lemon juice
2 cups sugar
Grated rind of two oranges
2 cups orange juice
Make syrup as for Lemon Ice; add fruit juice
and grated rind; cool, strain, and freeze.

Maraschino Ice
Prepare Orange Ice mixture, freeze to a mush,
flavor with Maraschino, and finish freezing.