Orange Ice Creams

Orange Ice Cream

Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.

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Bitter Orange Ice Cream

If using Seville oranges, grate the zest of two of them. Squeeze the juice of all 3 and pour into a bowl with the zest. If going for the sweet-orange and lime option, grate the zest of the orange and one of the limes, juice them.

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Creamy Orange Ice Cream

Gently stir together the cream, sugar and orange juice and then beat until creamy. Transfer the complete mixture into an ice cream maker and mix/freeze according to the manufacturer's instructions.

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Chocolate Orange Ice Cream balls with Almond Praline

Strain orange juice, combine with 90gm sugar and ¼ cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour. Cool.Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil. Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture.

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Orange Basil Ice Cream

Place a large, heavy-bottomed saucepan over medium heat. Combine the cream, vanilla, and basil to the pot. Gently warm the cream over the heat, but do not let it come to a boil. Remove the saucepan from the heat when the mixture is just coming to a simmer:

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