Bitter Orange Ice Cream

Create a tangy sensation with this easy ice cream made with refreshingly sharp oranges
By Nigella Lawson
Bitter Orange Ice Cream
  • Rating:
  • Serves: 6
  • Prep Time: 10 minutes plus 3-5 hrs freezing time
  • Effort: easy

Ingredients

Main

  • 3 seville oranges, or 1 eating orange and 2 limes
  • 175 g icing sugar
  • 584 ml double cream, a large pot

Tips and Suggestions

I know that suggesting home-made ice cream for an easy after-work supper makes me sound as if I'm going into deranged superwoman overdrive, but may I put the case for the defence?

All you do to make this is zest and juice some fruit, add icing sugar and cream, whisk and freeze. This requires no stirring or churning and it tastes unlike anything you could buy. So if you've got friends coming over for the curry you can serve this for pudding to amazed admiration without giving yourself anything approaching a hard time. I use my KitchenAid for this, but a cheap handheld electric mixer would do fine; and frankly, a hand whisk wouldn't kill you.

I made this with Seville oranges, but since these are available only in January here, it would be unhelpfully restricting to suggest no substitutes out of season (though you always could freeze the oranges, either whole or just their zest and juice). I won't lie to you and say that my suggested substitutes are quite as magnificent as the original - nothing can provide that biting, aromatic intensity that you get from Seville oranges, which have the taste of orange and the ravaging sourness of lemons - but ordinary eating oranges combined with lime juice provides a glorious tangy and fragrant hit of their own.

Method

1. If using Seville oranges, grate the zest of two of them. Squeeze the juice of all 3 and pour into a bowl with the zest. If going for the sweet-orange and lime option, grate the zest of the orange and one of the limes, juice them.


2. Add to the sugar and stir to dissolve then add the double cream.


3. Whip everything until it holds soft peaks, and then turn into a shallow airtight container (of approximately 2 litres) with a lid. Cover and freeze until firm (from 3-5 hours).


4. Remove to ripen for 15-20 minutes (or 30-40 in the fridge) before eating. Serve in a bowl, in cones, with wafers - however you like.


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