Scoops of White Chocolate and Orange Ice-Cream, served with amaretto biscuits
May bank holiday weekend and the sun is planning on shining. Sun shine and warmth conjure images of lazy days, bluebell walks and family time. And is it my imagination, or can I hear the tinkling and familiar tune of the ice cream van approaching? This rich and velvety orange ice cream will definitely knock the socks of anything you can buy. The white chocolate adds a satisfying, slightly chewy texture, the sugar content is reduced so that its not overly sweet. Cooking the orange zest strips with the milk translates into a mellow orange undertone and the fresh zest adds spark.
Serve suggestions: Rhubarb, which is now mature and plentiful, partners beautifully with orange. Try this simple roast rhubarb compote; cut 450g rhubarb into strips, place in a roasting tin and drizzle with a spoonful or two of honey. Roast for 15 minutes at 180c, cool and serve with scoops of orange and white chocolate ice-cream and a shortbread biscuit. Or for something a bit more decadent, melt dark, or a mix of dark and milk chocolate in a microwave or bain marie, scoop plenty of ice cream into bowls and pour over the warm melted chocolate as a sauce. I love the way that some of it sets as it comes in contact with the frozen ice-cream. Below there are a few more links to other Rhubarb recipes.
Orange and White Chocolate Ice-Cream
Ingredients:
Makes 500-600ml
120g white chocolate
3 oranges, strips of zest from 2, grated zest from one
250ml whole milk
400ml double cream
5 egg yolks
75g caster sugar
Method
Break the white chocolate into squares and place in a small bowl set over a pan of recently boiled water. Leave to melt, stirring occasionally.
Put milk and half the cream into a pan along with the orange zest strips. Over a moderate heat bring to scalding and then set aside for 30 minutes to infuse.
Put the egg yolks into a heatproof mixing bowl. Add the sugar and blend together until the sugar is dissolved and the egg yolks are pale and creamy.
Reheat the milk to scalding point and strain half over the melted white chocolate and the remainder into the egg yolks, stirring well to blend. Stir the chocolate and then pour this into the custard and mix well.
Return the white chocolate custard to the pan and over a gentle heat cook, stirring slowly until it thickens to coat the back of the spoon. The temperature should be about 85c. Take care not to overheat or the custard will separate and spoil.
Strain the cooked custard into a clean heatproof bowl, stir in the grated zest from the final orange. Cover the bowl to prevent a skin forming. Cool and chill in the fridge for a few hours or overnight.
When ready to freeze stir in the remaining cream, pour the custard into the bowl of an ice-cream maker and churn until frozen.
Scoop into a 500ml freezer container with lid and freeze for a few hours before serving.
a few more links for Rhubarb and summer fruit recipes that you might enjoy.
Stirring Stuff 