Though it may sound daunting to make homemade ice cream, it’s actually super simple and really fun! There’s nothing better than using your imagination to transform ice cream with magical inclusions. This ice cream recipe is creamy, full of flavor and not too sweet. The orange blossom water is a bottle of joy. I add it to cookies, ice cream and chocolates to give a light floral and ethereal quality.
Yield: 4 servings, Prep Time: 5 minutes, Cook Time: Active 1 hour + Passive 5 hours-overnight, Total Time: 6 hours or more depending on freezing time
1 pint heavy cream
1 1/4 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
4 large egg yolks
1 1/2 teaspoons orange blossom water
In a medium sized, three quart pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove the pot from heat. In a separate bowl, whisk yolks until lightened to a straw yellow color and a slightly aerated texture. Whisking constantly, slowly add about a third of the hot cream into the yolks until well combined. Then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees). Add orange blossom water.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Serve directly from the machine for soft serve or store in freezer until needed. If you freeze, be sure to remove the ice cream from the freezer to temper for up to 5 minutes before serving. This allows it to soften so it’s easier to scoop.
Garnish with your favorite topping. I grow organic, fragrant roses in my yard and serve this ice cream garnished with a few edible, divinely scented rose petals.
Where To Buy
You can find orange blossom water on the shelves of your local Middle Eastern market or stocked at your favorite spice shop.
Orange blossom water is made from the fragrant essence of the orange tree flower called neroli. It’s been used in used in Middle Eastern cooking for hundreds of years. The fragrance of the water is of sweet, fresh citrus. Tart yet floral in taste.