Orange Ice Cream by David Leibovitz

[Recipe from the book by David Leibovitz "The Perfect Scoop" (I never tire of praising this bible of all ice cream makers)]

Orange Ice Cream by David Leibovitz

Category: Dairy and egg dishes

Ingredients
Zest	with 3 oranges
Freshly squeezed orange juice (4-5 needed)	1 1/4 cups (310 ml)
sugar	2/3 cup (130 g)
sour cream 15% -20%	1 cup (240 g)
cream 10%	1/2 cup (125 ml)
salt	pinch
orange liqueur (optional)	2 teaspoons

Cooking method

• Recipe from the book by David Leibovitz "The Perfect Scoop" (I never tire of praising this bible of all ice cream makers)
• I draw your attention to the fact that this is far from an ice cream. The ice cream tastes like Italian gelato, and also our favorite Orange Sorbet from Baskin Robbins.
• Very tender, tasty and sooo orange!
• 1. Wash oranges thoroughly with a brush, rinse with boiling water, dry with a paper towel. First remove the zest, and then squeeze out the juice.
• 2. In the processor, mix the zest and sugar until the zest is completely crushed. To make it better crushed, you can pour in a little juice - the process will go faster.
• 3. Add the rest of the food, turn it a little in the processor so that the food mixes well and the sugar dissolves. No need to whip.
• 4. Prepare in an ice cream maker according to the instructions.
• 5. Output - 1 l
• 

Note

- I did not have liquor available, but it is very desirable here.
- I used 10% cream, as we do not have an American half-and-half product on sale. But replacing it is 10% or 20% cream. I used 10%, but if you want to add "creaminess" to the ice cream, take 20%
- I filtered the juice through a large sieve, because it contained small bones the size of sesame seeds. But if there is only pulp in the juice, then you can leave it that way.
- Ice cream can be served beautifully and festively if you use empty halves of oranges after freezing them in the freezer. And eat it with alcohol. This is delicious

The beauty!

[Katrin]

Katrin, an interesting recipe
I just have orange liqueur, I must definitely try

[julia_bb]

julia_bb, without liquor it is also very soulful

A wonderful recipe, we will definitely do it! : girl-yes: A bit like yoghurt ice cream?

A bit like yogurt ice cream?

Yes, a bit similar.

Awesome ice cream turned out, thank you very much! Simple, inexpensive and delicious! Anyone in doubt to do!, 😃

I will definitely make this ice cream. It only embarrasses a little that cream and sour cream are together - I have never eaten that way ... but now I'll try. The fact that it is delicious, I have no doubt.

Awesome ice cream turned out, thank you very much! Simple, inexpensive and delicious! Anyone in doubt to do!, 😃

Yes, you are right, very tasty (however, like everything that I cooked from my favorite book). I was just going to stir up a portion today, my family tearfully asked

I just doubt the quality of the oranges ... You have to understand that the taste of this type of ice cream directly depends on the taste of the fruit. Sometimes dryish or slightly bitter oranges come across.
But ice cream is excellent anyway.
And for spring-summer it is the most must-have.

Added Monday 30 May 2016 12:57 PM

I will definitely make this ice cream. It only confuses a little that cream and sour cream are together - I have never eaten that way ... but now I will try. The fact that it is delicious, I have no doubt.

Do not be afraid. This is a typical trick: add a little sour cream or cream cheese to ice cream to give it a pleasant sourness. There are a lot of such recipes.I sometimes do this myself, even if the recipe is not specified.

I'll also add about sour cream. I finally, thanks to you, found the base for the ice cream. I tried many options - smack with cream, but a little greasy with butter. This ice cream has been made three times already, eaten at a time!

[Tumypka]

Tumypkahave you used this base with other fruits? Very curious, share your experience!

I also don't like the taste of cream in ice cream, but in the end I realized that everything depends on the original product. Not all cream gives this flavor, just find the "right" manufacturer and use it.

Still, if you will allow, advice Feel free to replace heavy 35% cream with less fatty ones. For example, if the recipe says 500 ml of 35% cream, I take a glass of fat and a glass of 10%. You won't get a good ice cream without cream, and sometimes you just want it.
My advice applies only to automatic ice cream makers, regular ice cream is unlikely to whip up airy ice cream if it is low in fat.

I used this base in another Leibovitz recipe, lemon. I liked the result, although I consumed 2 times more sugar. You can search for a manufacturer, but I live outside the city, finding 33% cream here is already a feat. And the cost also affects. 10-20% cream is in any five, sour cream too. Well, the main indicator is that if the children ate the ball somehow, if the ice cream in cream or butter, then just give this option. The store is already looking with suspicion when I come for oranges.

Another important thing: for the first time, the zest was poorly chopped, it was thick. Then he began to follow the advice, drip juice, it turns out tastier. Now, in the heat, it's generally a thrill!

Added Monday 30 May 2016 04:44 PM

I will also try with other fruits, how the harvest will go))). I promised the little ones, I will have to now))))

[Tumypka]

Tumypka, tell us what happened. I'll try to cook with this base too when seasonal fruits and berries come in. Although we love sorbets more, I think we can experiment with sour cream and cream.

I agree with you, very easy to eat ice cream. Adults can also enjoy: if you pour this ice cream with orange Cointreau or good cognac, then you will not come off at all

Added Monday 30 May 2016 05:31 PM

PS. Yes, it's better to make this ice cream uniform. Both the pulp and the coarse zest only spoil its taste. I filter the juice, and grind the zest to the maximum.

Small update. I have been making this ice cream non-stop for a whole month, and today I decided to slightly change the recipe (I had been planning for a long time, but there was no necessary cheese at hand).
Replaced 60-70 g of sour cream for the same amount of cream cheese. I took a very good quality Violette.
The ice cream has definitely won in taste. It has become creamy and smooth in structure and at the same time not greasy at all.
I highly recommend doing this.

I tried it with cheese, I didn't really like it, you can feel the cheese in the aftertaste, although I used a different cheese. Tried this wild strawberry base today


Made from what was at hand, 20% sour cream, 10% cream, to increase the fat content added 80 grams of butter. I just mashed the strawberries. 1.5 liters of ice cream was devoured in 10 minutes. Now this is my favorite base for ice cream in taste and for the price

What a gorgeous looking strawberry ice cream! So, you can safely try this base with other fruits. Thanks for the experience.

If you felt the cheese, then you bought the wrong kind of cheese. I've been using this technique for a long time, and I'm not a pioneer in it. For example, Jenni Britton Bauer has one base for all types of ice cream, and it consists of milk, cream, starch and cream cheese. And according to this recipe, a very delicate creamy ice cream is obtained, similar to a low-fat ice cream. There is no aftertaste.

The correct one-to-one cream cheese is our fatty market sour cream (the one that looks more like soft butter)
Apparently, you came across something "grainy" like ricotta. I don't like ice cream with her either.

I will add a little: over the past time I have made ice cream according to this recipe with cherries, strawberries, strawberries and today with melon. Awesomely delicious, melon in general with a bang, 1.5 liters ate immediately. Especially useful if you bought a melon, and she is so-so.

A separate respect to the author, thanks to the simplicity and availability of ingredients, this summer ice cream is on the table every day.

[Tumypka]

Tumypka, on your "tip" made ice cream from a melon. It turned out awesomely tasty, I didn't expect it myself! Melon goes well with this base, just as the doctor ordered. I just reduced the amount of sugar and increased the amount of melon puree at the expense of cream and sour cream - I put them less.
Thank you for the great idea, you are a talented experimenter!

What an interesting ice cream, and most importantly, without expensive, heavy cream!
Tell me, if you do it without ice cream, I don't have it, put it in the freezer and stir it periodically?
Or will it not be so cute?

Unfortunately, I cannot competently answer your question. I started making ice cream only with the purchase of an automatic freezer, I have never tried making it manually.

But purely theoretically, it seems to me that you risk getting a piece of ice, and not a whipped tender mass: there is absolutely no heavy cream in the composition, which guarantees plasticity.
Low fat ice creams work well in ice cream makers.

Although I may be wrong. You either have to try it yourself, or ask those who make ice cream by hand.

Thanks, I'll try it like this!
To me for you, ok?

Agreed

Thanks for the deliciousness. I've lost so much ... Ice cream in the bookmarks since last year. Now it's my favorite.

I made a melon today, it turned out awesome! Thanks for the recipe !!!

[Katrin]

Katrin, I will definitely do .. thanks

[cake machine]

cake machine, Lyubanich, glad I liked the ice cream. Indeed, a very successful recipe for popsicles, it is also our favorite.