Italian Ice Cream and Sorbets Recipes - Orange Ice Cream (Gelato all' Arancia) Recipe

Ingredients

• 3 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• Vanilla pod

• 300 ml/1 1/4 cups single (light) cream

• Grated rind and juice of 1 orange

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Method:

1. Put the egg yolks, sugar, vanilla pod and cream into a bowl over hot water and cook, whisking, until the custard is thick enough to coat the back of a wooden spoon. Do not allow to boil.

2. Remove the vanilla pod, Stir in the orange rind and juice. Whisk the egg whites until stiff then fold into the mixture.

3. Place in a container and seal with a lid. Freeze for 2 hours then whisk with a fork to break up the ice crystals.

4. Return to the freezer and freeze for a further 2 hours. Whisk again then freeze until firm.