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Bill Gross's Burnt Orange Ice Cream Recipe

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Bill Gross's Burnt Orange Ice Cream
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Ingredients
7
Count
Nutrition
1384
Calories
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Ingredients:

  • 2 1/2 cups granulated sugar
  • 2 large navel oranges (each about 6 oz)
  • 2/3 cup half-and-half
  • seeds scraped from 1 vanilla bean (see note, below), or 1 tbsp pure vanilla extract
  • 2 large egg yolks

Directions:

  1. 1. One day ahead, prepare the oranges: Position a rack in the center of the oven, and preheat the oven to 450°F.
  2. 2. Place 1/2 cup of the sugar on a plate. Rub the butter over the oranges, then roll them in the sugar.
  3. 3. Pour the unused sugar from the plate into an 8-inch square baking pan, and shake it around to cover the bottom of the pan. Place the oranges in the pan and bake, moving them around once to break up any unmelted sugar, until they start to color and some of the sugar in the pan starts to melt, 15 to 20 minutes.
  4. 4. Remove the pan from the oven (leaving the oven on), and using tongs and a sharp knife, carefully quarter the oranges. Place the quarters, skin side up, in the baking pan and bake until the peel is dark brown, about 35 minutes. Let the orange quarters cool slightly.
  5. 5. Remove the peel from 4 of the browned quarters, discarding the pulp. Leave the other 4 quarters intact.
  6. 6. Combine the orange peel, the 4 intact quarters, the sugar from the pan, and the remaining 2 cups sugar in a food processor, and puree. Strain the puree into a container, cover it, and refrigerate for at least 8 hours.
  7. 7. The next day, prepare the ice cream mixture: Place the orange puree in a saucepan over medium-low heat, and bring it to a simmer.
  8. 8. While the orange puree is heating, whisk the cream, half-and-half, vanilla seeds, and egg yolks together in a large bowl. Then, whisking constantly, slowly add the hot orange puree. Let the mixture cool to room temperature, and then refrigerate it until it is cold, 3 to 4 hours.
  9. 9. Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions.
  10. 10. Transfer the ice cream to a container, cover, and store in the freezer until ready to serve.
  11. NOTE: • Don’t throw away those scraped-out vanilla beans! Place them in a large jar, add 4 to 6 cups granulated sugar, cover the jar, and let it sit for 3 weeks to create vanilla sugar. As you use the sugar, keep adding more to the jar. The beans will keep indefinitely.
  12. Recipe from TEN: All the Foods We Love, Ten Recipes for Each by Sheila Lukins (Workman Publishing, 2008).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1383.92 Kcal (5794 kJ)
Calories from fat 951.8 Kcal
% Daily Value*
Total Fat 105.76g 163%
Cholesterol 379.4mg 126%
Sodium 80mg 3%
Potassium 233.52mg 5%
Total Carbs 108.42g 36%
Sugars 104.42g 418%
Dietary Fiber 1.02g 4%
Protein 6.26g 13%
Vitamin C 24.9mg 41%
Vitamin A 0.9mg 30%
Iron 7.2mg 40%
Calcium 132.1mg 13%
Amount Per 100 g
Calories 396.71 Kcal (1661 kJ)
Calories from fat 272.84 Kcal
% Daily Value*
Total Fat 30.32g 163%
Cholesterol 108.76mg 126%
Sodium 22.93mg 3%
Potassium 66.94mg 5%
Total Carbs 31.08g 36%
Sugars 29.93g 418%
Dietary Fiber 0.29g 4%
Protein 1.79g 13%
Vitamin C 7.1mg 41%
Vitamin A 0.3mg 30%
Iron 2.1mg 40%
Calcium 37.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.3
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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