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Blood Orange & Rosemary Ice Cream

Presented by Culinary Student Austin M. Kosater
Johnson & Wales University

Blood Orange and Rosemary ICE CREAM

1 lb.                 Milk

1 lb.                 Heavy Cream

9 oz                  Sugar

8 oz                  Egg yolks

Zest of one blood orange

2 stems rosemary

Method of Preparation:

  • Prepare ice water bath.
  • Anglaise method of preparation- scald dairy, sugar and infusion.  Taste, steep if necessary.  Temper in yolks and return to low heat.  Stirring constantly, heat to nappe.
  • Chill in ice water bath. Strain and cool.
  • Once the mixture is cool, spin in the ice cream machine.  Remove from machine and store in two 32 oz. plastic deli containers.
  • Label.  Date.  Freeze.

 

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