Bill Gross's Burnt Orange Ice Cream

Name: Bill Gross's Burnt Orange Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 larges egg yolks; 591 milliliters granulated sugar; 158 milliliters half-and-half; 710 milliliters heavy (whipping) cream; 2 larges navel oranges (each about 6 ounces); 4 Tbsps (1/2 stick) unsalted butter, at room temperature; 1 Seeds scraped from vanilla bean (see Note, below), or 1 tablespoon pure vanilla extract

Bill Gross's Burnt Orange Ice Cream requires around 45 minutes from start to finish. For $1.39 per serving, you get a dessert that serves 5. One serving contains 1053 calories, 6g of protein, and 68g of fat. A mixture of heavy cream, navel oranges, half-and-half, and a handful of other ingredients are all it takes to make this recipe so tasty. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

One day ahead, prepare the oranges: Position a rack in the center of the oven, and preheat the oven to 450°F.

Ingredients you will need

Orange

Equipment you will use

Oven

Place 1/2 cup of the sugar on a plate. Rub the butter over the oranges, then roll them in the sugar.

Ingredients you will need

Orange

Butter

Sugar

Roll

Dry Seasoning Rub

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.

Ingredients you will need

Shake

Sugar

Equipment you will use

Baking 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.

Ingredients you will need

Orange

Sugar

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven (leaving the oven on), and using tongs and a sharp knife, carefully quarter the oranges.

Ingredients you will need

Orange

Equipment you will use

Knife

Tongs

Oven

Frying Pan

Place the quarters, skin side up, in the baking pan and bake until the peel is dark brown, about 35 minutes.

Equipment you will use

Baking Pan

Oven

Let the orange quarters cool slightly.

Ingredients you will need

Orange

Remove the peel from 4 of the browned quarters, discarding the pulp. Leave the other 4 quarters intact.

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.

Ingredients you will need

Orange Zest

Sugar

Equipment you will use

Food Processor

Frying Pan

Place the orange puree in a saucepan over medium-low heat, and bring it to a simmer.

Ingredients you will need

Orange Puree

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Orange Puree

Egg Yolk

Vanilla

Cream

Seeds

Equipment you will use

Whisk

Bowl

Let the mixture cool to room temperature, and then refrigerate it until it is cold, 3 to 4 hours.

Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions.

Ingredients you will need

Cream

Ice

Transfer the ice cream to a container, cover, and store in the freezer until ready to serve.

Ingredients you will need

Ice Cream

• Don’t throw away those scraped-out vanilla beans!

Ingredients you will need

Vanilla Bean

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.

Ingredients you will need

Sugar

Vanilla Sugar