← Back to Search Results
European
Bitter Orange Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I know that suggesting homemade 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 defense?

All you do to make this is zest and juice some fruit, add confectioners’ 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 dessert to amazed admiration without giving yourself anything approaching a hard time. I use my KitchenAid, but a cheap handheld electric mixer would do fine; and frankly, whisking by hand wouldn’t kill you.

I first 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 could always 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 provide a glorious tangy and fragrant hit of their own.

Yield: Serves 6

Ingredients

  • 3 Seville oranges or 1 eating orange
  • 2 limes
  • 1 cup plus 2 tablespoons confectioners’ sugar
  • 2½ cups heavy cream
  • Wafers to serve (optional)

Directions

If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and one of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.

Whip everything until it holds soft peaks, and then turn 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 in the refrigerator) before eating. Serve in a bowl, in cones, with wafers—however you like.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional wafers to serve.

447kcal (22%)
39mg (2%)
30g
1g
37g (57%)
0g
23g (114%)
11g
1g
136mg (45%)
25g
2g
11mg
137mg
411mcg RAE (14%)
18mg (29%)
82mg (8%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-masala American Masala
by Suvir Saran
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?