I've decided to make a challenge for myself. Every Friday until the end of the summer, I'm going to do my best to post some sort of frozen food recipe. I'm calling it "Frozen Food Friday."
This week I made Orange Popsicle Ice Cream. One of my favorite treats are those orange pops with the white creamy stuff in the center. I was expecting this ice cream to taste like those pops, but it was lacking the flavor of the cream. No doubt, it was great. Aubrey even said it's one of his favorites. It has a light and summery (is that a word) taste, but I wanted something more. There is also a recipe for Tartufi in this cookbook. Tartufi is basically an ice cream truffle. I really had to work quickly when dipping the ice cream balls into the melted white chocolate. Some turned out pretty, and others not-so-pretty. But they all tasted good. The white chocolate still didn't give the white cream flavor like the orange pops, but it definitely worked really well with the orange flavor.
Above is a picture of the finished Tartufi. I cut one in half so you could see the center. I love how the orange zest shows off in this ice cream.
Below is a picture of the ice cream balls before they are dipped in chocolate. I scooped these out onto wax paper and froze overnight to make sure they got nice and hard.
Ingredients:
2/3 cup sugar
Grated zest of 3 oranges
1 1/4 cups freshly squeezed orange juice (from 4 or 5 oranges)
1 cup sour cream
1 cup half-and-half
2 teaspoons orange liqueur (I used Triple Sec)
Directions:
In a blender, pulverize the sugar and orange zest until the zest is very fine. Add the orange juice, sour cream, half-and-half, and orange liqueur and blend until the sugar is completely dissolved.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
To make the Tartufi:
Ingredients:
2 cups orange popsicle ice cream
6 ounces white chocolate, chopped
6 Tablespoons unsalted butter, cut into pieces
1 1/2 Tablespoons light corn syrup
Directions:
Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates. Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary. Freeze the ice cream scoops thoroughly.
To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water. Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer, and the second plate as well.
Here the trick is going to be to try to get as thin a shell as possible around the ice cream. Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until it's coated. Transfer it onto the unused dinner plate. Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.
Source: The Perfect Scoop by David Lebovits
Below is a picture of the ice cream balls before they are dipped in chocolate. I scooped these out onto wax paper and froze overnight to make sure they got nice and hard.
Ingredients:
2/3 cup sugar
Grated zest of 3 oranges
1 1/4 cups freshly squeezed orange juice (from 4 or 5 oranges)
1 cup sour cream
1 cup half-and-half
2 teaspoons orange liqueur (I used Triple Sec)
Directions:
In a blender, pulverize the sugar and orange zest until the zest is very fine. Add the orange juice, sour cream, half-and-half, and orange liqueur and blend until the sugar is completely dissolved.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
To make the Tartufi:
Ingredients:
2 cups orange popsicle ice cream
6 ounces white chocolate, chopped
6 Tablespoons unsalted butter, cut into pieces
1 1/2 Tablespoons light corn syrup
Directions:
Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates. Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary. Freeze the ice cream scoops thoroughly.
To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water. Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer, and the second plate as well.
Here the trick is going to be to try to get as thin a shell as possible around the ice cream. Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until it's coated. Transfer it onto the unused dinner plate. Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.
Source: The Perfect Scoop by David Lebovits
1 comment:
Oh, my goodness! These look wonderful! I, too, love those orange popsicles! Adding the chocolate cover....yum!
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