Orange Ice Cream with Grilled Melon
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 3 h. 55 min.
Ready in
Healthy, because
Even smarter
This is a unique, beautiful and refreshing dessert that's also filled with vitamins and minerals thanks to the watermelon and oranges.
This orange ice cream is also delicious without the watermelon, served with some orange zest and crumbled ginger cookies on top.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the orange sour cream ice cream
- 2 cups cream
- 1 cup sugar
- 2 Oranges (finely grated zest)
- 1 Vanilla bean (split lengthwise)
- 8 large egg yolks
- 2 cups Sour cream
- 2 tsps Orange liqueur
- For the honey-orange syrup
- 1 large Orange (juice)
- 3 Tbsps honey
- 2 tsps Orange liqueur (or water)
- salt (to taste)
- freshly ground Black pepper (to taste)
- For the grilled watermelon
- ¼ whole Watermelon (sliced; rind removed and cut into triangles 1" in size)
- honey (for brushing)
- To decorate
- mint
- Orange zest
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Slotted spoon, 1 Lid
Preparation steps
1.
For the orange sour cream ice cream: in a heavy-based pan, combine the cream, 3/4 cup sugar, orange zest, and split vanilla pod. Bring just to boiling point and remove from the heat.
2.
In a large bowl, whisk the egg yolks and the remaining sugar together. Pour in the hot cream mixture gradually, whisking to incorporate.
Return to the pan and cook over a low heat, stirring continuously until 170º F on a sugar thermometer.
3.
Remove from the heat. Scrape the seeds from the vanilla pod into the mixture, and discard the pod. Mix in the soured cream and orange liqueur, stirring until well combined. Chill the custard in the refrigerator for 3 hours until cold.
4.
Process the custard in an ice cream maker according to the manufacturer's instructions. Store in a freezerproof container in the freezer until ready to serve.
5.
For the honey-orange syrup: combine all the ingredients stirring to blend well. Set aside.
6.
For the grilled watermelon: heat the grill to high.
7.
Brush both sides of the cut watermelon with honey. Grill until just brown; about 1-2 minutes per side.
8.
Place the watermelon on serving plates. Drizzle with the honey-orange syrup and decorate with fresh mint and orange zest. Serve with the ice cream.
