It has been a crazy month. We’re still around, beginning packing, and there’s been tons of stuff going on at school…. just so much to do!
This week is Spring Break (finally!) and I’m going to cook for real at least one night this week – we’ve been trying to clean out cabinets, so we’ve had some….interesting meals.
Today I made Orange Vanilla Ice Cream, using Annabel Langbein’s Lemon and Ginger Ice Cream recipe as a base, and changing all the flavorings. It was actually quite tasty! I also cut the recipe in half, since this was a first attempt.
Orange Vanilla Ice Cream
- 3/4 cup heavy whipping cream
- 3/4 cup sugar
- 1 – 1 1/2 tsp vanilla extract
- juice and zest of 1 orange
- 2 egg whites
- Zest an orange and juice it. Place both in a small saucepan with the sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Then reduce the heat and simmer for 5 minutes. Just before the time is up, add the vanilla and stir into the sugar mixture.
- In a mixing bowl, whip the egg whites to soft peaks while the mixture is simmering. When the five minutes are up, turn the mixer on slow speed and add the hot sugar slowly. Once all is in, turn the mixer up to full speed and beat 10 minutes. This will create stiff peaks and cool the whites.
- Pour into a bowl, then put the whipping cream into the mixing bowl. You don’t have to clean the beater or bowl between steps for this. Beat the cream to soft peaks and fold into the egg white mixture.
- Pour into a pan (I used an 8″ x 8″ square cake tin) and freeze for at least 4 hours.