This is a lower fat version of ice cream and has a sorbet/ice cream texture and a delightful tangy flavour – an ice cream with zest!
7 oranges, peeled and segmented
300ml double cream
300ml reduced fat creme fraiche
200g sugar (granulated used here)
1-2tbsps lemon juice (bottled or freshly squeezed)
A pinch of salt
- Put 6 of the peeled whole oranges’ segments into a food processor and blitz until they have created a ‘bity-looking mush’.
Dawn: I like the descriptive!
- Next, in a bowl put the double cream, reduced fat creme fraiche and mix together. Set aside.
- Put the sugar and the lemon juice into a saucepan and slowly dissolve over a low heat, stirring all the time.
Andrew: Stirring helps prevent the sugary syrup from sticking to the saucepan and burning.
- Add the orangey ‘bity-looking mush’ to the sugary syrup, and stir until the ingredients are mixed together.
- Gradually add the cream, creme fraiche and a pinch of salt, slowly stirring the ingredients together.
- When the ingredients are combined, add the segments of the remaining orange, tearing them as you add them to the mixture. Roughly stir these into the ice cream mixture.
- In a freezer container, line with cling film and pour in the ice cream mix. Cover and place in the freezer.
- For the next 3-4 hours, remove the freezer container from the freezer every hour and roughly mix the ice cream with a fork, replacing it in the freezer.
Dawn: I make mine and allow it to freeze overnight. I also rarely buy castor sugar preferring to use granulated and on the odd occasion that I do need to use castor sugar, I put the required amount in the food processor and blitz it – hey presto! Castor sugar!
Andrew: Another great tip, Dawn. Saves money, too, as castor sugar is often more expensive than granulated.
- When you are ready to serve it, remove from the freezer about 30 minutes beforehand.
Dawn: This makes a really tangy, tasty and refreshing ice cream that is partly ice cream sorbert.
Andrew: Mmm…my mouth is watering…pass a dish of it, would you, please?
Dawn: Of course.
Andrew: And that’s it, folks! Simple!
For more recipes that are so easy to make and inexpensive to do, simply follow this blog www.forfoodlovers.wordpress.com and receive recipes straight into your very own ‘inbox’ when the happen! Newsfeed on Twitter and updates on Facebook, too.