Here’s a lovely, rich ice cream to keep you busy while we bounce back from our two weeks in Norway.
We’re a little worse for wear after a 48 hour return trip extravaganza, but we’ll be back next week with some more fresh, summery recipes so keep an eye out.
Burnt Orange Caramel Ice Cream with Candied Pecans (makes 1 quart)
2 cups whole milk
2 tsp cornstarch
1 ¼ cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
½ tsp salt
3 tbsp mascarpone cheese
1 tsp orange rind
½ cup fresh orange juice
In a bowl, stir together ¼ cup milk and the cornstarch. Set aside. In a 4-qt saucepan whisk together sugar, corn syrup, orange rind and orange juice. Bring to a boil and cook, stirring constantly until mixture begins to caramelize and turns a dark pumpkin color. Slowly pour in remaining milk, cream and salt and bring to a boil. Stir in milk/cornstarch mixture and cook until beginning to thicken, about 2 minutes.
Add 3 tbsp mascarpone cheese and mix until thoroughly combined. Remove from heat and let cool.
Pour mixture into an ice cream maker and process according the manufacturer’s instructions.
When ready to serve top with candied pecans and enjoy.