Caxton magazines staffWhen Kundra Bowley entertains, she gathers her friends around a decorative Moroccan table to eat slow-cooked tagine with home-baked bread. What else would you expect from the owner of the decor shop Moroccan Warehouse (021 461 8318)?
INGREDIENTS
- 1 vanilla pod
- 220g caster sugar
- zest of 2 oranges, finely grated
- 7 egg yolks
- 300ml milk
- 600ml double cream
- 1 x 5cm cinnamon stick
- 200–250ml fresh orange juice
- 6–8 whole oranges hollowed out for serving (optional)
METHOD
1. Halve the vanilla pod and scrape the seeds into a bowl; reserve the pod. Add the sugar, zest and egg yolks; whisk until pale and fluffy.
2. Place the milk, cream, vanilla pod and cinnamon in a saucepan and simmer gently for 5 minutes.
3. Slowly strain the hot liquid into the egg mixture, whisking constantly.
4. Return the mixture to the pan and whisk until thickened over a medium to low heat. (Do not allow it to boil.)
5. Remove from the heat, pour into a bowl and place over iced water to cool.
6. As the mixture cools, add the orange juice.
7. Churn the mixture in an ice cream machine. If you don’t have one, blend and whisk the mixture well and pour it into a plastic container to freeze.
8. Once ready, spoon the ice cream into hollowed oranges; place these on a bed of ice cubes on an attractive serving plate. Before serving, return the plate to the freezer to get frosty. Alternatively, you can serve the ice cream in individual dessert bowls.
This recipe serves 6 – 8.
