- 1 1/2 C half and half
- 1/2 C sugar
- 1/4 C good flavored honey
- Pinch of kosher or sea salt
- 1 orange, preferably unsprayed
- 1 1/2 C heavy cream
- 5 large egg yolks
- 1 tsp orange flower water
- 2 Tbsp chopped candied orange peel (thick cut about 1/4 inch is preferred; however, if you can’t find it at the store, see recipe below
- 2/3 C almonds, toasted and very coarsely chopped (toast in oven at 350 in even layer on ungreased baking sheet for about 10 min, stirring once during cooking. To see if done: snap a nut in half and it should be lightly golden brown throughout)
- 1/4 C shelled unsalted pistachios, very coarsely chopped
Warm the half and half, sugar honey and salt in a medium saucepan. Zest the orange directly into the mixture. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream. Add the orange flower water and stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream make according to the manufacturer’s instructions. As you remove it from the machine, fold in the candied orange peel, almonds, and pistachios.
Candied Citrus Peel:
- 4 large oranges
- 2 C water
- 1 C sugar
- 1 Tbsp light corn syrup
- Pinch of kosher or sea salt
With a vegetable peeler, remove strips of peel 1 inch wide from the oranges, cutting lengthwise down the fruit. Remove just the colorful outer peel, leaving behind the bitter white pith. Using a very sharp chef’s knife, slice the peel lengthwise into thin strips no wider than a matchstick.
Put the strips of peel in a small, nonreactive saucepan, add enough water to cover them by a few inches, and bring to a boil. Lower the heat to a gentle boil and cook until the peel is tender, 5-8 minutes. Drain the peel in a mesh strainer and rinse with fresh water.
Combine the 2 C water, sugar, corn syrup and salt int eh same saucepan. Fit the pan with a candy thermometer and bring to a boil. Add the blanched peel, lower the heat and cook at a very low boil for about 25 minutes, until the syrup is reduced and the thermometer reads 210 F. Turn off the heat and let the peel cool to room temperature in the syrup.
Once cool, lift the peel out of the syrup with a fork, letting the syrup drain away. Can be stored in its syrup in the refrigerator for up to two months.
The Perfect Scoop