Orange Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/3 cups
- 1/3 cup sugar
- 2 cups half and half
- 4 large egg yolks
- Carbohydrate 15 g(5%)
- Cholesterol 153 mg(51%)
- Fat 12 g(19%)
- Fiber 0 g(0%)
- Protein 4 g(8%)
- Saturated Fat 7 g(34%)
- Sodium 39 mg(2%)
- Calories 185
Preparation Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.) Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)
Preparation Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.) Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)
