I seem to have ended up with a glut of oranges, I can’t quite remember why, and I needed something to do with them. Now, this is going to sound a bit crap but, despite being very fond of oranges and their products, I absolutely hate peeling them. I hate the bits of pith up my nails and the fact that they make my fingers sore and I don’t like the sticky, sickly smell that only occurs when someone else is peeling them. What makes a human being think it’s ok to eat an orange on the London Underground for example?
There was a 30-second flash of sunshine yesterday, so I decided to make ice-cream. The recipe I use calls for four egg yolks, which leaves four egg whites with which to make meringues. Hurrah! I have an ice cream maker which does all the churning for me. If you don’t have one, you need to semi-freeze the ice cream, take it out, whip it again, then return it to the freezer.
Also remember, you could use lemons for a lovely tangy alternative. Or indeed mangoes.
ORANGE ICE CREAM
1 x lemon squeezer or juice extractor
1 x medium bowl
1 x grater with a fine-grating side
1 x electric mixer or a wooden spoon and a firm hand
1 x small saucepan
1 x medium saucepan
1 x heatproof bowl to go on the top of it
1 x freezerproof container with a lid
4 large oranges
4 egg yolks
4oz / 120g castor sugar
½ pint / 10floz / 300ml single cream
¼ pint / 5floz / 150ml double cream – lightly whipped
2oz dark chocolate drops or grated chocolate (optional)
Squeeze every drop of juice out of the oranges and put to one side
Finely grate the zest of the oranges
Put the grated zest into a heat proof bowl with the egg yolks and sugar
Beat thoroughly until slightly lighter in colour
Heat the single cream in the small saucepan until almost boiling
Stir the single cream into the egg yolk and orange zest
Place this bowl of a medium pan of simmering water
Stir until thickened, then remove from the heat
Add the orange juice, stir well, then set aside in the fridge to cool
When cold, fold the whipped double cream into the mixture
If you have an ice cream maker, put the mixture in it with the chocolate drops and let it do its work
If you don’t, pour the mixture into the freezer-proof container & put the lid on
Place in the freezer until it resembles slush
Take it out and beat it again – add the chocolate if you’re using it
Return it to the freezer with the lid on again and leave until frozen.