Bitter Orange Ice Cream

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.

CostInexpensive

Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecreamy, fruity, rich, sharp, sweet, tangy, tart

Type of Dishdessert, frozen dessert, ice cream