Boozy Clove & Orange Ice Cream
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.
Servings: 6 servings
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