Recipe courtesy of Nigella Lawson
Bitter Orange Ice Cream
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- Level: Easy
- Total: 5 hr 10 min
- Prep: 10 min
- Inactive: 5 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 136 mg
- Sodium
- 39 mg
- Level: Easy
- Total: 5 hr 10 min
- Prep: 10 min
- Inactive: 5 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 136 mg
- Sodium
- 39 mg
Ingredients
Directions
- If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.
- Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like.
