It is hard to believe it, but here it is. The final ice-cream post of the summer. The Naptime Chef Great Ice-Cream Festival of Summer 2009 has been a blast. Nicole and I have loved working with all of you, and can't thank you enough for your feedback and support. In celebration of our final ice-cream I am going to make a flavor that was requested by one of my best friends, Katie. Ever since we've known each other Katie has made it clear, in no uncertain terms, that orangette's are her favorite treats of all time. In fact, when I threw her baby shower I made sure she had her own special plate to munch on while she opened her gifts.So, Katie, thanks for the great visit to Sag Harbor this summer, her is an ice-cream for you.
Orangette Ice-Cream for Katie
To Make Candied Orange Peel:
3 Valencia oranges
2 1/4 c. sugar, plus more for rolling
3/4 c. water
1. Cut tops and bottoms off oranges. Peel oranges without tearing peel. Then cut peel in 1/4-inch wide strips.
2. Put peels in a pot over medium heat and cover with water. Bring water to a boil for 2 minutes. Then pour off water. Repeat this 3 times to blanch the orange peel.
3. Remove peels from pan and reserve. Add 3/4 c. water and 2 1/4 c. sugar to pan and allow to simmer for 8 - 9 minutes. Add the peels and keep water/sugar mixture at a simmer for up to 45 minutes, or until peels get translucent.
4. Pour the syrup into a heatproof container and reserve for later use. Roll the orange peels in sugar and dry on a rack 5 hours.
Chocolate Ice Cream
adapted from The Perfect Scoop by David Lebovitz
2 c. heavy cream
3 T. unsweetened Dutch-proces cocoa powder
5 oz bittersweet or semi-sweet chocolate, chopped
1 c. whole milk
3/4 c. sugar
pinch of salt
5 large egg yolks
1/2 t. vanilla extract
1. Chop 6-8 lengths of orange peel into pieces and place in freezer.
2. Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl.
3. Warm milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and coats the back of a spoon.
4. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. Add orange peels toward the end of churning. Yields 1 quart.