Orange blossom ice cream
If you like orange blossom, you will love this ice cream recipe. The recipe is quite classic and based on an egg ice cream which will give the ice cream a pretty 100% natural color.
The only difficulty with this recipe is finding the right dosage of orange blossom depending on the product you are going to use.
In fact, you will have the choice to use orange blossom water, orange blossom flavor, orange blossom extract or even orange blossom concentrate.
For this recipe, Ice Ice Daddy chose an organic orange blossom water. Precisely the one sold in the famous little blue bottles which protect the precious nectar from UV rays. The only precaution is to check that it is compatible with food use.
You do not have all these ingredients ? No problem. Replace simply dextrose, inverted sugar and powdered glucose by usual sugar (sucrose).
The ice cream texture will not be perfect but you will still get a very good ice cream.
Ingredients
- 510 g of full fat milk
- 120 g of cream with 30% fat
- 50 g of skimmed powdered milk
- 80 g of egg yolks
- 45 g of orange blossom water
- 87 g of sucrose
- 10 g of powdered glucose 38DE
- 48 g of dextrose
- 50 g of inverted sugar
Instructions
- Mix together dextrose and powdered glucose.
- In a saucepan, pour inverted sugar, milk, cream and stir with the whisk. Add the powdered milk and stir.
- Start heating the preparation at low heat and add immediately the dextrose/powdered glucose mix. Stir constantly with a whisk.
- Stop heating when the milk is hot but not boiling (around 70 ° C).
- In another container, mix the egg yolks and the sucrose.
- Take a small quantity of hot milk (two to three ladles) and incorporate it into the eggs.
- Pour the egg / sugar / milk mixture into the saucepan.
- Start heating slowly, stirring constantly with a wooden spoon, making "8" moves.
- At 84 °C, remove the pan from the heat and continue to mix until the mixture reaches the temperature of 85 °C.
- When the temperature of 85 °C is reached, pour the preparation into another container. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 20 °C, add the orange blossom water and mix with the hand blender.
- Wrap the container and place it in the refrigerator.
- Let maturate one night.
- The next day, mix with the hand blender.
- Pour your mix in the ice-maker to start creaming phase.