I have two refrigerators at home, yes, two refrigerators. The fact is that when I bought mine it seemed like a great idea to buy another for my son. Big mistake, I did not count on the fact that I have a tremendous chest typical of a house with a lot of space and my son lives in his house of “x a few square meters”, enough space to live a family, but not a breeding pig according to the latest regulations of the European Community. But that is another story.
Well, what a mess, my very grateful son told me that he prefers to have his small domestic freezer with an ice pack for gin and tonic than to occupy himself with a refrigerator (my son, that’s what it came out to me) and I have now two refrigerators that like all the machines in my house are stressed.
I got this recipe from the book of Cristina Galiano of which I confess myself an absolute fan, but a bit modified to suit my home.
If you don’t have a refrigerator, there is a note at the end of how it can be done perfectly without it.
Stuffed ice orange
200 gr. sugar (or 175 grams of sugar and 25 grams of invert sugar)
20 gr. orange peel (the one we take advantage of the cap)
300 gr. orange (the one we remove when emptying)
1 lemon (just the juice)
4 eggs (approximately 200 gr. Without shell)
50 gr. by Cointreau
400 gr. whipping cream (at least 35% fat)
1.- Wash the oranges well, dry them, cut a cap and reserve these pieces since the skin is used to add to ice cream.
2.- Carefully empty the oranges using a sharp knife and reserve the pulp and juice. Store empty oranges in the freezer until serving time.
3.- Crush the sugar 10 seconds speed 5-7-9. Add the orange peel, without the white part, and grind for a few seconds until well integrated.
4.- Add the 300 gr. orange and lemon juice and if we are going to put invert sugar, it is at this moment when we will add it. Program 15 seconds, speed 9. Use the spatula to lower the remains of the walls of the jar and the lid and re-program 1 minute speed 6.
5.- Add the eggs to the cream obtained and program again 5 minutes 90º speed 3 (You must reach the temperature in this time, if it does not reach 90º, one more minute will be given). Let this cream cool down for a few hours in the refrigerator covered with a “skin-tight” film, that is, in direct contact with the cream so that it does not dry out on cooling.
6.- Mix the very cold cream with the reserved cream (if we don’t have a refrigerator, we must whip the cream beforehand) using a spatula.
7.- Put the mixture in a refrigerator until the ice cream has been made (approx. 40 minutes).
We will put the mixture in the freezer and we will crush it again every hour so that ice crystals do not form. Repeat this step two or three times until we see that no crystals form.
About 15 minutes before serving the oranges, fill them with this ice cream and leave them in the fridge until it is time to bring them to the table to make it creamier.
- If we do not have a refrigerator, with the glass very clean and the butterfly placed, whip the cream that should be very cold speed 3 ½ watching that butter is not made if we go over time.
- In this case I have put the ice cream filling some oranges and garnished with whipped cream but I also like to put it in a bowl in the shape of a ball and accompany it with a hot chocolate sauce.