Orange Blossom Ice Cream
This ice cream is an homage to the Rene Nardone family, who are "Glacier" since 1899 and run in Lyon 5th district the Trianon Glacier since 1929. The orange blossom produces a beautifully pastel-hued dessert with a slightly spicy flavor that is perfectly complemented by the sweet, creamy base.
- 4 large eggs
- 1 cup sugar
- 4 cups half-and-half
- 2 to 3 tablespoons orange water, to taste
- Scald half-and-half over medium heat in a medium saucepan. Remove from heat.
- In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half-and-half down the side of the bowl as the mixer is still going.
- Pour the mixture back into the saucepan, continually stirring with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine-mesh sieve into a clean bowl. Add in orange water and chill the custard thoroughly over an ice bath. Let sit about half an hour.
- Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished, and freeze according to the manufacturer's instructions.