Ice cream at the end of fall when winter is approaching, you ask? Well, stay with me here, and I’ll explain. Personally, I love ice cream at any time of year but this particular ice cream proves with its flavour that it’s the perfect dessert for this time of year.
How does the addition of orange blossom water accentuate this ice cream? Well, can you remember that warm, distinct flavour of orange in mulled Christmas drinks, in chocolate and in Christmas cakes? Even though its title belies a light fresh flavour, this dessert has an unmistakably striking taste of orange that bursts in your mouth yet the smooth vanilla hints are still present as a complementary undertone. A less-present tang of floral rounds out the experience. Wow! I could hardly keep this ice cream in the fridge for a day so I could photograph it; one taste and it started a stampede!
Another bonus is that it’s quick to make AND it has no eggs. No more of the laborious yolks and custard preparation. It’s about as easy as you’re going to get. As for the orange blossom water, you can purchase it at most delicatessens or specialty food stores, or especially stores that carry Mediterranean or middle eastern foods. It apparently can be used to soothe stomach aches as well. Who knew?!
Boy, I have to get bored with vanilla ice cream more often! You never know what I might come up with!!
Vanilla Orange Blossom Ice Cream
This ice cream is da bomb! I can't say enough about it! You just have to try it!
- 2 cups heavy cream
- 1 ¼ cups whole milk
- ⅔ cup sugar
- 1 tsp pure vanilla extract
- 1 vanilla bean
- 1 tbsp orange blossom water
Combine the heavy cream, milk, sugar and vanilla in a saucepan. Scrape the seeds from the vanilla bean into the mixture, then throw the bean in too and heat over medium heat until the sugar is dissolved and then a little longer.
Pour the mixture in a bowl and chill in the refrigerator until it is well chilled. You can leave it overnight.
Put the empty ice cream container that you're planning to use into the freezer.
When well-chilled, strain the mixture into another bowl to remove whole vanilla bean and any other larger vanilla pieces. Add the orange blossom water, whisking as you add it.
Freeze the mixture in an ice cream machine according to the machine's instructions (mine says 20 minutes and I churn it for at least 25 minutes.)
Take your ice cream container from the freezer and spoon the ice cream into it. Chill in the freezer at least 3-4 hours, or longer before serving.
I have a Cuisinart ice cream maker and while it's churning, I usually throw a dish towel over it to keep the ice cream cold; it churns the ice cream better this way.
Food for Thought: “Ice-cream is exquisite. What a pity it isn’t illegal.” ~ Voltaire