From Dish Danielle:
Pinch a Pisces!
…Or maybe make them some ice cream instead?
March marks my birthday month and to celebrate like any sweet-toothed Pisces should, I gathered my nearest & dearest round for some cones & cocktails. I’d tried my hand at this recipe the weekend prior, but on my 31st, I wondered if the wisdom of this new prime number might perhaps enable me to make a more sophisticated batch…?
I was absolutely spot on, and my second try absolutely bested my first.
Did you know Pisces are apparently very intuitive?
2c whole milk
2c heavy cream
6 blood oranges: 4tbs zest & 1c juice
6 large egg yolks
¾ c sugar
In a small pot, place milk & cream over low heat. Add 3tbs zest, whisking to incorporate. Allow liquid to come to temp slowly, letting the zest impart its delicious flavor.
Put yolks in a small bowl next to the pot on the stove. When milk/cream is hot enough, (just before boiling), add juice & sugar to yolks.
Whisk vigorously to incorporate. Use a spouted receptacle and scoop up approx. 1c of hot liquid. Pour liquid in a slow and steady stream into the yolk mixture while SIMULTANEOUSLY whisking like hell. Once the yolks have been tempered, (that’s what that last move is called), dump that mixture back into the pot. Using a wooden spoon, stir slowly while custard continues to cook over low heat. Prepare an ice bath with a glass or metal bowl nested on top. The custard will eventually begin to thicken considerably, which means the yolks have been cooked properly (don’t raise the heat much—that could result in an overly eggy-flavored ice cream. Patience is a virtue that this Piscean dish barely has. If I can wait it out, you can too!).
Once the custard has thickened, immediately pour it through a fine strainer and into the bowl in the ice bath. This will strain out the zest—we’ll add a bit of fresh stuff later. Stir gently to cool. Once the custard has come down in temp, place it in the fridge for a good 5-6 hours, or overnight.
Once you’re ready to churn, get your ice cream making apparatus ready. Before pouring the custard in, buzz the liquid with an immersion blender if you have one, (if not, pour it into a well sealed container and shake it like mad). After 20-25 mins of churning, your ice cream should be close to ready. At this point, with the machine still running, sprinkle in the remaining 1tbsp of fresh zest for a pop of color and an added zip of flavor. Store in a freezer friendly container once it’s finished. I usually allow the ice cream to sit in the freezer for another few hours before serving.
Scoop into sugar cones and dole out to your guests during your next social gathering!