2 Sunkist® Valencia Oranges, zested
2 cups Sunkist Valencia Orange juice
1½ cups whole milk
1½ cups heavy cream
½ each vanilla bean pod, scraped
2 tbsp glucose syrup or corn syrup
¼ cup non-fat dry milk powder
⅔ cup granulated sugar
3 egg yolks
Sunkist Valencia Oranges, sliced for garnish
Prep Time: 1 hr
Cook Time: 1 hr
Servings: 6
1 Prepare ice cream making vessel or unit, either an old fashioned churner or an ice cream machine with a motor.
2 Reduce orange juice to 1 cup and ice down to chill.
3 In a saucepan, combine milk, cream, vanilla pods and seeds, and glucose syrup. Place on medium heat until hot, remove from heat. Allow to steep for 30 minutes.
4 In a bowl, combine milk powder and sugar before adding into cream mixture. Whisk to combine. Remove vanilla pods and return mixture to medium heat.
5 In a separate heat-safe bowl, combine egg yolks and zest.
6 In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring. Then, cook to 185° F to make a crème anglaise.
7 Remove from heat. Run through a fine strainer and hand-blend until smooth.
8 Ice down immediately. Add cooled, reduced juice and hand blend to combine.
9 Follow directions according to your unit to make ice cream.
10 Serve with Sunkist Valencia Orange slices and enjoy!
To learn more about Sunkist®, visit www.sunkist.com
