A few weeks back, I went a little nutty canning lemons and oranges, and making preserves. One of my favorite concoctions was my Orange Vanilla Butter, so creamy and lush - amazing on toast, Beetroot Walnut bread and in ice-cream. That's right, ice-cream.
I've been meaning to try making ice-cream with coconut milk rather than cream. The pairing of coconut with buttery orange was genius, even if I say so myself. It's kinda like an orange Bounty, but creamy. I think my only issue was the natural oils in the coconut cream hardened too quickly, making a slightly grainy texture, which wasn't unpleasant.
- Beat egg yolks and sugar until thick and pale. Bring your coconut cream to medium-high on the stove. Allow to cook slightly.
- Whisk your warm coconut cream into your egg mixture. Don’t stop whisking, or the eggs will curdle. Return your mixture to the stove and continue to whisk. Once the mixture coats the back of a spoon, pour your custard into a container and chill in the fridge.
- Combine your orange butter and custard. If your custard has a hardened oil skin, remove before combining. Pour into your ice-cream make and follow the manufacturers instructions.
- Serve immediately or store in an airtight container in the freezer.
Orange Butter Ice-Cream, lush citrus goodness, great for an after dinner snack with crushed up meringue. Enjoy!