Grated orange peel went into the ice cream. But it doesn't resemble a Dreamsicle™ all that much.
Update: It mystifies me why this page gets the most views, apparently by image searches. It is unfortunate because that photo ↑ was taken when I didn't have any idea how to use the camera. And I was not in the habit of explaining or describing anything. Here is an updated post on ice cream with fruit, ↓ if you are interested:
* 4 egg yolks. The eggs I used were gigantic. These were whisked in while the mixture was still cold.
* 1 cup of milk (2% was all I had, otherwise I would have used whole milk)
* 2 medium-size vanilla beans scraped out
* 3/4 cup cane sugar
* 1/4 teaspoon sea salt
* 3 chunks of couverture chocolate approximately 2 oz each. I did not weigh them, chunks were broken off a much larger chunk and melted into the mixture until it turned the desired color.
* 1/2 teaspoon orange oil (marketed for candy making)
Mixture is heated to create a thin custard, then chilled to near freezing to lessen the work of the ice cream maker. The ice cream maker I use is little more than a toy purchased through eBay.
The vanilla beans are also purchased at a discount through eBay.
The custard mixture increases in volume and incorporates air as the machine turns, and this churning helps it avoid the formation of large ice crystals as it freezes, At this early point straight from the machine it is still soft ice cream and must be further frozen hard.
Update: It mystifies me why this page gets the most views, apparently by image searches. It is unfortunate because that photo ↑ was taken when I didn't have any idea how to use the camera. And I was not in the habit of explaining or describing anything. Here is an updated post on ice cream with fruit, ↓ if you are interested:
* 2 cups heavy cream
* 3 cups Half & Half* 4 egg yolks. The eggs I used were gigantic. These were whisked in while the mixture was still cold.
* 1 cup of milk (2% was all I had, otherwise I would have used whole milk)
* 2 medium-size vanilla beans scraped out
* 3/4 cup cane sugar
* 1/4 teaspoon sea salt
* 3 chunks of couverture chocolate approximately 2 oz each. I did not weigh them, chunks were broken off a much larger chunk and melted into the mixture until it turned the desired color.
* 1/2 teaspoon orange oil (marketed for candy making)
Mixture is heated to create a thin custard, then chilled to near freezing to lessen the work of the ice cream maker. The ice cream maker I use is little more than a toy purchased through eBay.
The vanilla beans are also purchased at a discount through eBay.
The custard mixture increases in volume and incorporates air as the machine turns, and this churning helps it avoid the formation of large ice crystals as it freezes, At this early point straight from the machine it is still soft ice cream and must be further frozen hard.
And this:
Ganache
* 1/8 cup Ghiradelli
* 1/8 cup milk or cream
Heat milk in microwave for 30 seconds or until it foams, add chocolate chips and stir. If you use milk then it takes slightly more chocolate chips than 50/50, adjust as necessary.
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