Candied orange syrup & bitters ice cream

Candied orange syrup & bitters ice cream

By
From
Catalonia
Serves
4-6
Makes
700–750 ml
Photographer
Laura Edwards

This is a classic ice cream in my house, and the first time I made it, it was very sweet for me (I’m sweet enough!).

I gave some thought as to how I could keep the sweetness, but give it some contrast too, and the bitters just seemed to make perfect sense.

Ingredients

Quantity Ingredient
300ml whole milk
300ml double cream
100g caster sugar
4 large free-range egg yolks
8 generous tablespoons orange syrup, (from the candied oranges)
2 good shakes bitters

Method

  1. Put the milk and cream in a pan and bring to the boil.
  2. Whisk the sugar and egg yolks until light and fluffy, pour over the hot cream mixture and stir well. Strain back into a clean pan and cook until you have a thick custard that coats the back of a spoon. Leave to cool then chill in the fridge overnight.
  3. The next day, churn the ice cream in an ice-cream maker. When almost set, gradually pour in the orange syrup and add the bitters. Mix with a spatula then churn for a minute or two more until set. Spoon into a container and freeze completely.
  4. If you don’t have an ice-cream maker then pour into a tub and freeze for 1 hour then whisk with an electric hand whisk. Repeat this twice more and on the third whisk, gradually whisk in the orange syrup and add the bitters. Freeze for another hour and whisk for a final time, then freeze until solid.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again