Ice cream with orange zest.
1 cup milk
3/4 cup sugar
2 tbsp cornstarch
1 pint (0,6 l) heavy whipping cream
pinch ground orange zest.
2 teaspoons vanilla
jam or honey.
1. Using an electric mixer, beat the eggs for several minutes until thick.
2. Add 1 cup of milk and blend into the eggs.
3. Mix sugar and cornstarch in a large saucepan.
4. Add eggs with milk mixture to the sugar and cornstarch. Cook until thick (about
4 - 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in cream and freeze for 2 hours or until slushy. Add 2 teaspoons vanilla and orange zest. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts or chocolate before returning the ice cream to the freezer to finish freezing.
Serve the Ice cream with jam or honey.