Orange Curd Ice Cream
With a long weekend on the horizon, I wanted to prepare something I could pull out whatever the weather and, whenever the moment presented itself! I found this recipe in a Mary Berry recipe book and thought I could give it a try. It turned out to not only be super easy to make, but it was also delicious, and not one of those home made ice cream recipes where you need to take it out hours before you want to eat it - truly soft scoop! Enjoy!
For the recipe you'll need the following:
- 4 eggs (separated)
- 100g caster sugar
- 300ml double cream
- finely grated zest of 1 medium orange
- 6 tablespoons of orange curd
- fresh mint leaves to decorate
Place the egg yolks in a bowl and whisk until blended. Fold the cream into the egg yolks, with the orange zest and curd.
Using a hand whisk (to make it faster) whisk the egg whites until stiff then whisk in the sugar, one teaspoon at a time, until stiff and glossy.
Mix in one spoonful of egg white into the egg yolk mixture and then carefully fold in the remaining egg white. Continue until you have a smooth mixture.
Pour into a plastic container and freeze overnight. Serve with mint or a slice of orange.
The next day you have super soft, creamy, ice cream... to share or not!