Psst… hey. Hey you. Can I ask you a question? Is ice cream considered an acceptable breakfast food?
Well maybe just occasionally to celebrate the amazing sunshine we had for a bit? Okay. Deal.
This ice cream is crazy good. And it’s no churn! So even if you don’t have a fancy appliance, you can make this. Well, you do need a mixer of some kind, or really strong arms, either one. It’s made with Seville oranges, which are only available in January, but they were at my local grocery store and it’s March…..so I figured it was a sign that I had to make this recipe.
Ever since I read about it in Nigella Lawson’s book, Nigella Bites, I have been dreaming of this ice cream. First of all, it seemed so easy. So effortless… and it was. One bowl, and no churn- ya kiddin’ me with this stuff? You just put zest and juice in a mixing bowl, add the powdered sugar and whipping cream, and whip until you get soft peaks. Then put it in a shallow container and stick it in the freezer. It looks like gelato, all pillowy and soft.
The recipe says to freeze for 3-5 hours (I did 3 in the chest freezer) and then allow it to “ripen” on the counter for 20 minutes before serving. The whole counter thing: totally necessary. It makes it way easier to scoop and improves the texture a little. I let it sit out before each time I went back to the freezer for some more.
The flavor is so bitter and tart then sweet and creamy, it’s like those orange-vanilla cups you got when you were a kid with the flat wooden spoon that acted more like a shovel. It took me back to playground days, and yet it’s so pretty with the flakes of zest, and sophisticated….it’s like Adult recess….
So if you can, take a moment with me. Sit in the sun by the window, or better yet, outside. Take a bite, and close your eyes. This. is. Ice cream. For breakfast.
But really, it’s good anytime.
No Churn Bitter Orange Ice Cream
3 Seville oranges or 1 eating orange and 2 limes
1 cup plus 2 tbsp powdered sugar
1 and 1/2 cups heavy cream
Wafers to serve (optional- I didn’t use these)
If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before (I read some where that someone even tried grapefruits and it worked out beautifully). Stir to dissolve the sugar and add the heavy cream.
Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers – however you like. When ever you like.