About this recipe:A rich, Italian ice cream dessert made with orange, sugar, eggs and cream. Great to prepare for a special occasion as you can make it a few weeks in advance if you need to. I made it for Christmas in the shape of a Christmas tree.
3 leaves of gelatine
100ml orange juice
100g caster sugar
2 eggs, separated
1 egg yolk
250g double cream
1 teaspoon orange extract
1 medium orange for decorating
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Place the gelatine leaves in a bowl with cold water until just soft, about 5 minutes. Squeeze out any excess water from the leaves, then transfer into a small pot; add the orange juice and heat over low heat. Cook until dissolved. Remove from heat and cool.
Place the 3 egg yolks in a bowl with sugar. Mix with an electric beater until pale and fluffy. In a separate bowl (with perfectly clean beaters), whip the egg whites until stiff peaks form. Set aside.
In a third bowl, whip the cream; fold into the yolk mixture. Then gently fold in the egg whites, the orange-gelatine mixture and the orange extract.
Pour the mixture into a mould (I used a Christmas tree mould) and freeze overnight. When it's time to serve, dip the mould in hot water to loosen the bottom and sides; turn out onto a serving plate. Decorate with orange wedges.