1 liter of milk
300 g of sugar
10 egg yolks
2 sheets of gelatin
¼ liter of heavy cream
Zest of 2 oranges
Zest of 1 lemon
Juice of 2 oranges
Juice of 1 lemon
1 pinch of cinnamon
75 g orange peel
15 cl Cointreau® 60%
vintage recipe for orange ice cream and almond sponge
1. PREPARING THE ICE CREAM
Ingredients
Step
Finely chop the orange peel and let it macerate in the Cointreau®.
Mix the milk, sugar, egg yolks, softened gelatin and cream. Add the zest, juices, and cinnamon. Churn in an ice cream maker.
Finally, fold in the orange peel macerated in Cointreau®.
2. ASSEMBLY
Ingredients
No ingredients.
Step
Pour the mixture into a sponge cake pan.
Fold in almond sponge cubes flavored with Cointreau®.
Decorate by piping the same ice cream and placing a few pieces of candied orange peel on top. Freeze.
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