This ice cream is a gorgeous way to showcase fresh oranges. I used cara cara oranges, but any kind of citrus will work here - try tangelos, or mandarins.
Making ice cream is a study in chemistry, and it's a world I'm quite new to. There are many possible outcomes depending on what you like: chewy ice creams, soft custard-like ice creams, rich and heavy vs light and airy, etc, etc. Ice cream bases are defined by how they balance milk, cream and other fats, sugar, and stabilizers - this base is somewhere in the middle, and not too dense. The hydrocolloids help the texture and prevent ice crystal formation, which gives an unpleasant mouthfeel. I intentionally stopped churning it a few minutes early during service to yield a very soft frozen-custard-like end result. You can churn fully and freeze for a more traditional ice cream result.
Frozen oranges hollowed out into bowls make a cute serving vessel. There is some candied orange peel hiding under the ice cream which adds just the right slightly-bitter citrus flavor note and some textural contrast, and a pinch of Maldon salt accentuates the flavor perfectly (Maldon makes everything perfect).
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Makes about 1qt.
For the candied oranges:
1 cara cara orange
For the ice cream base:
275g cara cara orange juice (5-6 oranges)
75g egg yolks (4 large)
50g glucose syrup
0.7g kosher salt
1.1g locust bean gum
1.1g xanthan gum
Prepare the candied oranges: cut the orange into thin slices. Prepare a 30% simple syrup with enough water to cover the oranges (for example: 30g sugar, 100g water). Bring the syrup to a boil, stirring to dissolve the sugar. Add the orange slices and cook 20 minutes.
Remove the orange slices and cool on a rack. Store in the refrigerator.
Prepare the ice cream; begin 1 day in advance. Set aside four of the most attractive oranges to use as serving pieces; zest and juice the remaining orange(s). For the reserved oranges: slice slightly above halfway to make a bowl and lid. Run a paring knife around the flesh in the bowl, then scoop out the all flesh with a spoon. Do the same with the lid and remove any excess stringy pith. Juice the flesh and reserve the bowls and lids in the freezer until needed.
Add the milk, cream, locust bean gum, salt, glucose syrup and zest in a wide pot and whisk or blend well to combine. Heat to 180F to hydrate the gum. Set aside and cool to 140F.
While the base is cooking, whisk egg yolks and sugar in a bowl.
Strain the milk mixture into the yolks and whisk well. Transfer the mixture back to the pot and heat to 160F for 3 minutes (take care to not exceed 160F for too long as it will take on a cooked egg flavor).
Whisk or blend in the xanthan gum with an immersion blender.
Strain into a bowl set in an ice bath and chill thoroughly, stirring occasionally. If you have a blowtorch, you can use it to remove bubbles from the surface.
Once the mixture is chilled, stir in the orange juice and chill in the refrigerator for for 24 hours.
Churn in an ice cream maker according to the manufacturer's instructions.
To serve: slice the peels from some of the candied oranges and chop (discard the flesh). Add ~ 1 Tbsp of the chopped orange peels to the bottom of a frozen orange bowl, and fill with the orange ice cream. Top with a small pinch of Maldon salt, add a lid and serve.