Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of exotic flavors! This Orange Blossom Clove Ice Cream with Candied Blood Orange Freckles is not just a dessert—it's a masterpiece that combines delicate floral notes, warm spices, and vibrant citrus in one breathtaking frozen treat. If you've ever dreamed of creating a dessert that looks like it belongs in a high-end patisserie but can be crafted right in your own kitchen, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 cup orange blossom water
- 1/2 tsp ground cloves
- 4 large egg yolks
- 2 blood oranges (for candied freckles)
- 1 cup water (for candied oranges)
- 1 cup sugar (for candied oranges)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Do not let it boil.
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour about a cup of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs. This will prevent them from curdling.
- Once the egg yolks are tempered, pour the mixture back into the saucepan with the remaining cream mixture. Continue to cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the orange blossom water and ground cloves. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
- While the ice cream base is chilling, prepare the candied blood orange freckles. Begin by slicing the blood oranges into thin rounds. Remove any seeds and set aside.
- In a small saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a simmer over medium heat, stirring until the sugar has completely dissolved.
- Once the sugar syrup is ready, gently add the blood orange slices to the saucepan. Simmer the slices for about 10-15 minutes until they become translucent and slightly candied.
- Using a slotted spoon, carefully remove the candied blood orange slices from the syrup and place them on a parchment-lined baking sheet to cool. Reserve the syrup for drizzling later if desired.
- Once the ice cream base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- During the last few minutes of churning, gently fold in the candied blood orange freckles, ensuring they are evenly distributed throughout the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
- To serve, scoop the ice cream into bowls or cones and drizzle with the reserved syrup from the candied blood oranges if desired. Enjoy your Orange Blossom Clove Ice Cream with Candied Blood Orange Freckles!
Tips
- Use the freshest ingredients possible, especially for the blood oranges and egg yolks.
- When tempering eggs, pour slowly and whisk continuously to prevent scrambling.
- Make sure your ice cream base is completely chilled before churning for the smoothest texture.
- If you don't have an ice cream maker, you can use the freeze-and-stir method, breaking up ice crystals every 30 minutes during freezing.
- For extra intensity, toast the ground cloves briefly before adding to the mixture to enhance their flavor.
- Use a digital thermometer to ensure your custard base reaches the right temperature without overcooking.
- Allow the candied orange slices to dry completely before adding to the ice cream to prevent excess moisture.
- For a professional presentation, let the ice cream sit at room temperature for 2-3 minutes before scooping.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 220mg
