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Honey & Orange Ice Cream Recipe
Another experiment straight out of my new ice cream maker!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Calories per serving 360 kcal
Ingredients
- zest of 1 large orange
- 3,5 oz unsweetened yogurt (100 g)
- 3 oz caster sugar (85 g)
- 1 cup cream (240 ml)
- 2 tbsp honey
- 1 tsp fresh rosemary leaves
- 1 tsp lemon juice
Instructions
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Pour the cream in a medium saucepan and add the rosemary sprigs, the fresh orange zest and the caster sugar.
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Place the pan over medium-low heat and warm the cream up. Don’t let it boil over. Just keep it at a very gentle simmer. Leave the cream there for 5 to 7 minutes until the sugar has fully dissolved. Then pour in the honey.
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Stir well until the honey has melted away in the warm cream as well. Then take the saucepan off the heat and let the warm orange cream cool down and infuse fully to give the flavors some time to develop. Once cooled, pour the orange cream in a clean blender and add the plain yogurt and the lemon juice.
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Blend well into a creamy mixture until the rosemary is chopped very finely (large chunks will be inedible). Check the seasoning. Add extra sugar or lemon juice to taste.
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Follow the specific instructions to turn the cream mixture into ice cream. Once that is done, scoop the freshly made orange ice cream into bowls and serve immediately.