Orange blossom ice cream
Orange blossom ice cream
6 portions
Ingredients
- 1 1/2 cup whipping cream 35%
- 4 eggs yolks
- 1 1/3 cup sugar
- 2 tbsp clear corn syrup
- 1/4 Cedar orange blossom water
- 1 cup milk 2%
Preparation
- In a saucepan, mix the milk with the cream. Heat until the first tremors
- In a bowl, whisk the egg yolks with the sugar and corn syrup for 3 to 4 minutes using the electric mixer, until the preparation turns pale
- Gradually pour the cream preparation into the bowl, while whisking
- Transfer the preparation to the saucepan. Heat over medium heat, stir constantly until the first tremors, without bringing to a boil. Add the orange blossom water and stir
- Pour the preparation into a large bowl. Place in the freezer for 3 to 4 hours, stir every 30 minutes
- Place the frozen preparation in the container of the food processor. Mix until you get an ice cream texture
- Transfer the ice cream to an airtight container and place it immediately in the freezer. Let freeze for 1 hour, or until it is time to serve
