Orange and candied peel ice cream

Orange and candied peel ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

The great thing about making your ice cream straight from fresh fruit is the wonderful aroma that is produced. Our customers are regularly enticed to the kitchen door by the emerging fragrances. This takes some preparation and you need to make the candied orange peels before you make the ice cream.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
350ml orange juice
25ml candied orange peel, chopped into 0.5 cm pieces
4 teaspoons lemon juice

Method

  1. Make one quantity of the basic sweetened mix and prepare to the stage before cooling.
  2. While the ice cream mix is cooling down, stir the orange juice in the pan over a high heat until it has reduced to 250 ml. Set aside to cool.
  3. Stir the cold reduced juice, 10 g of orange candied peel and the lemon juice into the cold ice cream mix.
  4. Keep in the fridge for up to 3 days before churning in an ice-cream maker. Remove the ice cream from your machine and layer it into a container, interspersed with the rest of candied orange peel. Keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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