Spiked with winter spice and a boozy hit of Cointreau, Clove & Orange Ice Cream makes a tasty alternative to anybody not in favour of traditional Christmas desserts. Serve on its own, alongside Christmas Pudding or in scooped out oranges.
I've also got a festive baked Alaska recipe that's a real showstopper.
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This is a sponsored post, written by me on behalf of Uncommongoods. The content and opinions expressed here are all my own.
Now that we are in December, I think I'm legitimately allowed to talk about Christmas. Being honest, even though I have a few steep mountains to climb before we reach December 25th, I'm already getting excited.
But before I get completed sidetracked by thoughts of Christmas, let me introduce you to my boozily festive Clove & Orange Ice Cream. Laced with heady winter spice and a generous splash of Cointreau, this ice cream makes a welcome alternative to anybody not in favour of traditional Christmas desserts such as Christmas cake or mince pies.
A dessert that you can make ahead, or have on standby is always welcome at this time of year. One that can be eaten on it's own, alongside other treats or piled into scooped out oranges for a slightly retro feel is a bonus.
This Clove & Orange Ice Cream ticks all of those boxes.
It is creamy, silky, delicately flavoured and seasonal. This ice cream is a winter gem. I tested it out on family members scooped into brandy snap baskets and got smiles from everybody. I've got plans for this ice cream alongside Christmas Pudding, on top of meringues and inside a baked Alaska (that's my finale before I send my Christmas house guests on their merry way).
This Clove & Orange ice cream is very easy to make - you don't even need an ice cream maker. I ended up making my second batch the old fashioned way due to a fault on my ice cream machine at the crucial moment. It tasted just as good as my first batch that I made in the machine.
Okay, can we talk about Christmas now?
Unless you're super-prepared you are probably also at that stage of wondering when that last little bit of gift shopping is going to get done. Or, for that matter, when you are going to get around to finalising your online grocery order due for delivery on Christmas Eve. Yes, the one that so far consists solely of 3 bottles of booze thrown in quickly to reach the minimum spend needed to secure your delivery slot.
Confession: I live in fear that one day I will forget to adjust my grocery order and will open the front door at breakfast-time to a delivery man ready to hand over nothing more than 3 bottles of alcohol.
I can't help you on your grocery order, but if you are struggling for ideas on that last little bit of gift shopping and cannot face trawling around the shops again, let me introduce you to Uncommongoods.
UncommonGoods is a Brooklyn-based company offering an extensive range of creative and exciting products. Sustainability is at the heart of this company - with a clear drive to offer up goods that have been created in an environmentally friendly & socially responsible manner. And because UncommonGoods are big on social conscience, with every purchase you make, they make a $1 donation to a non-profit organization that you select.
And I have more good news: although based in Brooklyn, UncommonGoods ships Internationally - there's a fair chance you can even browse online in your own currency.
Perfect.
When I was recently introduced to UncommonGoods and took a breeze through their site, I struggled to nail down just what I wanted to try out most. To say they have a lot of tempting gifts for a food obsessed person like me is an understatement.
In the end I selected a beautiful heat-retaining Soapstone Ice Cream Scoop. It glides through straight-out-of-the-freezer ice cream like I can get through a box of chocolates. So, if like me, you maybe have a tendency to forget to remove your ice cream from the freezer before you sit down to your main course, your pudding prayers are answered.
Ice cream scoops may not be top of your agenda for Christmas, but UncommonGoods have plenty of other Christmas Gifts for everybody, plus a Stocking Filler section. They also have an extensive selection of gifts under $50. Definitely worth a look before you succumb to the heaving town centre again.
Once you've got those last niggly bits of shopping ticked off and a round of this Boozy Clove & Orange Ice Cream chilling in your freezer I'm hoping you'll be feeling slightly better placed as December 25th rolls around.
More Christmas desserts
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Boozy Clove & Orange Ice Cream
Ingredients
- 250 ml/ 1 cup whole milk
- 250 ml/ 1 cup double (heavy) cream
- 100 g/ ½ cup golden caster sugar
- 5 egg yolks (from large eggs)
- ¼ teaspoon ground cloves
- zest & juice from 1 large orange (3-4 tablespoon juice)
- 3 tablespoon cointreau orange liqueur
- ½ teaspoon vanilla extract (or vanilla bean paste)
Instructions
Make the Custard Base
- Put the milk into a medium saucepan and heat to just below boiling
- Meanwhile beat the sugar and egg yolks with an electric beater until pale and thick (about 3 minutes)
- Gradually pour the hot milk onto the egg mixture, beating constantly
- Pour the custard into the saucepan and cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
- Once the mixture coats the back of a spoon, take off the heat and beat in the orange zest, juice, Cointreau, cloves and vanilla extract
- Cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)
Making the ice cream using an ice cream maker
- Stir the double cream into the custard
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions
- Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 15 minutes before serving).
Making the ice cream by hand
- Beat in the double cream
- Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
- Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
- Repeat this process 4 more time at 1 hour intervals
- Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
- Remove from the freezer 15 minutes before serving
Jane Coupland says
You don't have to serve this ice cream in the orange skins but it does make a stunning dessert if you do. However you serve it - enjoy!