Orange Blossom Ice Cream
Delight in a creamy Orange Blossom Ice Cream inspired by Lyon's Trianon Glacier. This French dessert balances floral notes and sweetness in a smooth, pastel-hued treat.
Servings: 8
Calories: 250kcal
Ingredients
- 4 large eggs
- 1 cup sugar
- 4 cups half-and-half
- 2 to 3 tablespoons orange water, to taste
Instructions
- 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.