Fond of ice cream? Like most of grown-ups and all of children? We guess that you don’t have many ice cream recipes and this is the reason why are presenting this ice cream with exotic inflection in it. This one is worthy even for any grand dinner party. Luxurious ice creams are always a great success. It is aromatic, rich and creamy, yet still fresh-flavored. The scented syrup and crunchy nuts give an exciting contrast in texture. Although most people think of ice cream as a summertime dish, the flavors and perfume give you an impression that is worthy to try in each season.
Don’t forget that cooking is for people who enjoy it. Especially in cases when you prepare recipes of this kind.
Start preparing this ice cream recipe by finding and measuring these ingredients:
- 1 can frozen concentrated orange juice
- 3 large eggs
- 1/2 teaspoon salt
- 6 tablespoons water
- 5-6 cardemom pods
- 300ml double or whipping cream
- 175g caster sugar
For the syrup, the ingredients are:
- 100g caster sugar
- 4 tablespoons water
- 2 tablespoons orange flower water
- 1 tablespoon lemon juice
- 25g walnuts, roughly hopped
First leave the frozen orange juice to thaw a bit. Whisk the eggs with the salt until frothy. Dissolve the sugar in the water over a low heat. Then boil fiercely without stirring for 3 minutes. Pour the bubbling syrup immediately on to the eggs, whisking all the time at high speed.
Continue whisking until the mixture has thickened quite a bit. Remove the seeds from the cardamom pods, crush finely in a pestle and mortar and add to the mixture. Then whisk in the concentrated orange juice thoroughly.
Lastly whip the cream until thick but not stiff and fold into the ice cream mixture.
Pour into a dish or into a mold and freeze for several hours.
While the ice cream is freezing make the syrup. Dissolve the sugar in the water over a low heat, bring to the boil and boil fiercely for one minute. Remove from the heat and stir in the orange flower water and the lemon juice strained through a sieve. Stir in the chopped walnuts and leave to cool. Before serving the ice cream pour the syrup over the top.
If you have frozen it in a mold, dip briefly in hot water, turn out on to a serving plate, then pour the syrup over just before putting it on the table. It’s exactly as you imagined, isn’t it?