Citrus ice cream
Votes: 2
Time: 10 minutes plus freezing time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A detailed recipe for making homemade ice cream with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 bitter oranges (a hybrid of mandarin and pomelo), or 1 orange, or 2 limes
- 1 tbsp plus 2 tbsp powdered sugar
- 2.5 cups heavy cream
- Waffles for serving (optional)
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Recipes with similar ingredients: Orange juice, lime juice, powdered sugar, cream, waffles
Cooking the dish according to the recipe:
- If using bitter oranges, grate the zest of two. Juice three bitter oranges and pour into a bowl with the zest and sugar.
If you're using a sweet orange or lime, grate the zest of the orange or one of the limes, squeeze out the juice, and add it to the sugar. Stir until the sugar dissolves, then add the cream. - Whip the entire mixture until soft peaks form, then transfer it to a shallow, airtight container (about 2 quarts) with a lid. Seal and freeze until the mixture is firm (3 to 5 hours). Remove from the freezer 15 to 20 minutes before serving (or refrigerate for 30 to 40 minutes). Serve in bowls, in waffle cones, with waffles, or however you like.
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