Living within easy walking distance of Marine Ices and Chin Chin Labs, going to the effort of making my own ice cream probably seems pointless. Also, since I don’t own an ice cream machine and possess a freezer the size of a shoe box, it would generally be much more sensible to leave it to the professionals.
But the combination of remembering, firstly, how very much I liked Thai orange yoghurt drinks and, secondly, the existence of a very easy ice cream by Nigella Lawson persuaded me to try making my own. It was very much worth it: highly fragrant with citrus and just sweet enough, a lovely tang rounded off by the cream.
This easy version doesn’t have the same voluptuously thick texture as properly churned ice cream, but it’s still delicious. The different texture means it’s even more important to let the ice cream ripen before scooping, or it will be impossibly hard.
- . 1 sweet eating orange
- . 2 limes
- . 1 ½ teaspoons vanilla extract
- . 175g icing sugar, sifted if lumpy
- . About 600 ml double cream, very cold from the fridge
- Zest the orange and lime into a large bowl.
- Juice the orange and both the limes and pour into the same bowl.
- Add the icing sugar to this fragrant mixture, whisking well to dissolve any lumps.
- Pour in the cold double cream and whisk until you have soft peaks.
- This means the mixture should be quite thick, similar to yoghurt – lifting up your whisk, the cream should slowly fall and leave a faint ribbon-like trail.
- Scrape the mixture into a large, shallow lidded tub that is about 2 litres in capacity.
- Alternatively, divide between smaller containers if necessary; don’t fill them more than ¾ full – ice cream expands when frozen.
- Freeze for at least 4-5 hours.
- Leave the ice cream to soften for 15 minutes at room temperature before serving, or it will be impossible to scoop.