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Yes, yes you can have your ice cream and eat it too.
This recipe makes a rich, but low-fat ice cream, that is then topped with a rich orange infused dark chocolate sauce. So so good, vanilla, orange, and chocolate. Top with optional chopped peanuts and it’s better than another one of my other favorites, a good old fashion drumstick. Because of the fat and calories in those, I like to cut them into half and eat only one half, topped with some fresh fruit, especially strawberries, like I did here…
But I digress.
It’s easy to make ice cream at home when you have a new modern self-cranking ice cream maker. In the “olden” days, you needed to set the ice cream maker up, fill the outside bucket with ice and salt and then stand and crank away. Ah, the nostalgia of those hot summer days.
Now, you can either buy a fully automated one like this Cuisinart, that requires no ice, and no salt
or a modern version of the old fashioned one
It still requires salt and ice but does all the cranking for you.
Both of them deliver freshly churned ice cream with excellent texture.
Don’t have an ice cream maker and don’t want to buy one? No worries, I give you an alternative method to make this delish ice cream combo.
Meanwhile, in a medium sized bowl, whisk the reserved 1/2 cup cream mixture with the cornstarch until well blended; whisk in the egg yolks until smooth, set-aside.
When the half and half/cream mixture is steaming, take about 1 cup of hot liquid and incorporate it slowly into the cornstarch/egg yolk mixture (temper it), whisking constantly. When smooth, whisk egg yolk mixture back into the sauce pan.
Whisking constantly over medium heat, cook the custard until thick enough to coat the back of a spoon, about 10 minutes. Custard is done when a line remains when a finger is drawn across the back of the spoon. Remove from the heat; stir in the vanilla then strain the mixture through a fine sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the custard to prevent it from forming a skin. Refrigerate until cold.
Remove the custard from the refrigerator and pour into an ice cream maker, process according to manufacturer's directions. Transfer to a freezer safe container and freeze for about 1 hour or longer, until firm but not hard. (If you don't have an ice cream maker, transfer the cooled custard to a container and freeze. After about an hour, mix vigorously, then return to the freezer.)
Photo Credit: robstark/123RF
LindySez: If you don’t want to use orange liquor, you can substitute 1/4 teaspoon orange extract.
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