Orange Ice Cream

icecreamyields approx. 3L

14 egg yolks
24 fl. oz. whipping cream
28 fl. oz. half & half
1  1/2 cups sugar
zest of 1 large orange
50 ml Twisted & Bitter Orange

• Bring two creams and orange zest to a boil.

• While creams come up to temp, mix together egg yolk and sugar.

• Temper egg mixture with the hot cream by adding it a bit at a time, mixing constantly.

• Return the mixture to the pot and cook over low heat stirring continuously, scraping sides and bottom.

• When the mixture reaches 180 degrees remove it from heat and strain immediately.

• Stir in the bitters and allow to cool.

• When completely cool add to ice cream machine and spin until it holds well on a spoon.

• Place in a chilled container and freeze, preferably over night, before use.

Created by Anna Hunt of Bread and Butter Catering