Now the idea of home made ice cream might sound terribly extravagant, but I do promise you that this isn’t; and once you’ve tried this unctuously creamy ice cream you’ll not want to go back to shop bought. This recipe doesn’t require churning, so no special equipment is needed, although a electric whisk will probably save you from a break down when stiffening the cream.
- Large Pot (580ml ish) Double Cream
- 4 Large Oranges (Seville if you can get them)
- 3 Unwaxed Limes
- 1 Unwaxed Lemon
- Icing Sugar
Start off by zesting all of your fruits putting the zest in a large mixing bowl, I choose Seville oranges where possible plus a couple of large limes and a lemon, but any large orange will do if you can’t find Seville oranges. Once zested cut all the fruits in half and juice – do be careful if juicing by hand because it is just the juice that you want.
Once you’ve zested and juiced the fruit add the icing sugar and stir until it dissolves, the acid in the fruit will practically do this for you, but it’s worth stirring to break any lumps up, once you’re happy that it’s dissolved and you’re lump free add this mixture to the double cream and whisk vigourously until you reach soft peaks. As a word of advice, don’t try this by hand; it takes ages and you will give yourself a nervous breakdown.
When everything has come together spoon into an airtight tub and transfer to the freezer – you can of course just leave it there to freeze as many other ‘quick’ ice cream recipes will suggest, but personally I think it’s worth the effort to go back to it every hour for the first few hours to fork through the ice cream to ensure you get a smooth texture. When it’s frozen and you’re ready to eat, leave it out for at least 20 minutes before eating so it can mature a little.