This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.
Ingredients
- 6 oranges, zested and juiced
- 1 lemon, zested and juiced
- 1 cup plus 3Zx tablespoons sugar
- 2 cups crème fraîche
- Nutritional Information
Nutritional analysis per serving (6 servings)
390 calories; 15 grams fat; 8 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 59 grams sugars; 3 grams protein; 39 milligrams cholesterol; 36 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- Using your fingers, firmly blend the zests and the sugar. Strain the citrus juices into a saucepan. Add the zest-sugar and place over low heat. Stir just until the sugar dissolves, about 1 minute. Whisk in the crème fraîche.
- At this point, you may strain the mixture into a 1 1/2 -quart mold, cover and freeze it, or you may chill it and then churn it in an ice-cream maker, following the manufacturer’s instructions. Ice cream made in a mold will be dense and icy (unmold by dipping the base of the mold in a bowl of hot water for a minute or two); churned ice cream will be more like a mousse.
10 minutes, plus freezing
Dining and Cooking