Vanilla Ice Cream with Orange Compote and Whiskey Caramel
Vanilla ice cream with orange compote and whiskey caramel is a recipe featuring fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 ml milk
- 250 ml heavy cream (at least 30%)
- 1 Vanilla bean
- 5 egg yolks
- 150 g sugar
- 80 g sugar
- 50 ml whisky
- 4 untreated oranges
Instructions
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1.
Pour the cream and milk into a pot. Split the vanilla bean lengthwise, scrape out the seeds, add them to the cream-milk mixture and bring to a boil. Whisk the egg yolks with 150 g sugar until pale and creamy. Stir the boiling milk into the yolk mixture, pour everything back into the pot, remove the vanilla bean, and cook over low heat with a wooden spoon until the custard thickens (remove from heat when it just starts to thicken), never let it boil.
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2.
Strain the vanilla custard through a sieve and cool it in an ice water bath, stirring occasionally. Transfer to a shallow metal bowl and freeze for at least 4 hours, stirring every 30 minutes. Alternatively finish in an ice cream maker.
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3.
For the caramel, brown 80 g sugar in a pot until golden. Deglaze with whisky and about 75 ml water (watch out for splashes!), dissolve and reduce to desired consistency or add more water. Let it cool warm while stirring occasionally. Peel the oranges thoroughly and slice them. Serve the ice cream on plates, top with orange slices and drizzle with caramel sauce.
