Homemade Orange icecream with orange marmalade syrup
2 cups Full cream milk
3/4 cup Granulated white Sugar
1 tsp Orange essences
2 Orange pulp
1 tbsp Cornflour
1 tsp veg Gelatin
1 cup Fresh Cream
Keep the freeze setting in maximum. Mix cornflour in 2 tbsp of cold milk and keep it ready. Soak gelatin in 2 tbsp lukewarm milk for 5 minutes. Then microwave for 1 minute when required.
Boil milk until it reduces a little a bit. Then add sugar and boil the milk till the sugar dissolves. Reduce the flame and mix cornflour gradually stirring continuously. When the milk starts thickening, switch off the flame. When the milk is lukewarm, add gelatin and mix well. Chill it in the freezer for 2 hours. Then add fresh cream, orange essence and orange pulp and mix well and beat using electric beater, on a low speed for a few minutes, keeping the vessel over a bowl of ice cubes.
Pour the mixture in a box with a lid and keep it in the freezer. Once half set, remove from the freezer, beat it for a few minutes and pour it back into the box and freeze again. You can beat the ice cream for 1 or 2 times more. This is done to get creamier ice cream. Ice cream is ready once it sets. Allow it to thaw for 5 minutes before serving.
If ice cream maker is used then take the ice cream maker vessel cover it with plastic bag and freeze it till chilled. Chill the ice cream mixture. Take out the ice cream vessel from the freezer and then add the chilled ice cream mixture into the vessel. Whip the Ice cream mixture till it thickens and to set it well keep it in the freezer for 3 to 4 hours.
Add orange marmalade syrup before serving.
1 orange pulp
4 tbsp orange marmalade
Take a pan and add both the ingredients. Cook it on a low flame till the marmalade melts and blends well with the orange pulp to form a syrup. Take of the gas and cool before serving.