Orange-mousse Ice Cream
With the ice cream that I previously made with poppy seeds, I realized that I could make cream like the ones for cakes, by cooking egg yolks and sugar, and then add sweet sour cream to that. The mass thus turns out foamy and soft. I remembered such a wonderful cream from the Orange-mousse cake from Unikatica, which is one of the best I have ever tried. This is an ice cream from a variant of cake cream, so I dedicate the recipe to the unique and its fantastic recipes in the hope that it will be CC.
Preparation steps
- Squeeze the orange juice fresh with all the pulp. Two larger fruits will suffice. Squeeze the lemon as well. Add sugar to the juice and cook it over a higher heat at first, and later reduce it. Cook until the syrup is made, more precisely the mass is not reduced by half. Strain the finished syrup, but set aside the mass that is like jam. Clean from possible larger parts and seeds if any.
- Whisk the egg yolks with the sugar until light in color until the sugar is completely dissolved. Now add the strained syrup, which has cooled a bit. Mix lightly and return everything to the pan to cook over low heat, steam or in a pot with a thicker or double bottom. When the mass thickens and reaches a temperature of 85C (we must not boil), immerse the pot in very cold water and stir to cool the mass and interrupt the cooking process. Add the rest of the syrup and vanilla.
- When the mass has cooled to room temperature, whisk the sweet sour cream into a solid pan and combine both masses into one, stirring gently. Leave for a few hours (or overnight) in the refrigerator to cool well. When it is well cold, make ice cream in the appliance according to the manufacturer's instructions or using some other method.
Serving
The ice cream is soft, puffy and creamy. It melts easily and softens when removed from the freezer. It has an intense and somewhat unusual orange aroma. Thanks to the unique for the inspiration.
