Don’t you just love homemade ice cream? I know what you’re thinking; here we are, shivering in single-digits temperatures and talking about ice cream. That sounds kinda out of place but no cold season will ever keep me away from ice cream. After all, it’s summer in the southern hemisphere!
Truth be told, I’m a bit of a lost case when it comes to ice cream; I usually avoid stuffing the freezer with this temptation since I’m pretty shameless once I get my paws on it; and I could eat it by the ladle and finish the container in one sitting! Ice cream has that effect on me. It goes without saying that after I’m done I’m left with a mountain of regret for not being able to control myself. What can I say – I’m not perfect.
Anyway… For someone who loves ice cream as much as I do it took me forever to get serious and finally take a stab at making my own. So on Black Friday, we acquired an ice cream maker. Hooray!!! It had been on my to-buy list for quite a while.
Now, you would think that I immediately made tons of ice cream once we got it. Not so much… In fact, the poor thing is still comfortably sitting in the box. Yep… I have yet to take the ice cream maker out of its box. Shame on me! But that hasn’t stopped me from making homemade ice cream. Which brings me to my next point: sometimes, there’s no stirring, churning or an ice cream maker required to create wonderful homemade ice cream. And this fantastic Orange-Lemon Ice Cream is here to prove it.
I don’t even know where to begin. Maybe I should start by telling you that there are only four ingredients in this recipe. FOUR! But that doesn’t emphasize how magnificent this ice cream is. It’s so stunningly delicious, creamy and smooth yet light at the same time with brightly colorful orange and lemon specks that enrich the lovely texture. One spoonful and your mouth will be coated in an explosion of glorious and sweetly citrusy aroma. This ice cream is splendid on its own and it’s also a ravishing topper for any bread pudding or a slice of warm, moist cake or whatever dessert you might want to dress up.
Orange-Lemon Ice Cream
Adapted from Nigella Bites by Nigella Lawson
Serves: 8 servings
· 1 large orange
· 2 lemons
· 1 cup plus 2 Tablespoons confectioners’ sugar
· 2 ½ cup heavy cream
Grate the zest of the orange and one of the lemons. Squeeze the juice of the orange and the two lemons and pour into a large bowl with the zest and confectioners’ sugar. Stir to dissolve the sugar and add the heavy cream.
Using an electric mixer on low speed, whip everything until it holds soft peaks. Pour into a shallow airtight container (of approximately 2 quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15-20 minutes (or 30-40 minutes in the refrigerator) before eating. Serve in a bowl, in cones, with wafers – however you like.
P.S.: I do solemnly promise to take the new ice cream maker out of the box and use it to make fancy superb ice cream before too long.