I had rather a lot of difficult-to-peel clementines rolling around in the fruit bowl, not getting any younger, so decided to use them up in an ice cream. This is my easiest ice cream recipe, although it is best made in an ice cream maker. If you don't have one, make it the one thing you buy this year! They are not expensive, and the results are worth it. You can also make delicious sorbets too.... To go with the ice cream, I made a batch of Viennese fingers. As you can see, the ones photographed were those not quite straight enough to be chocolate dipped (as per my previous blog post). They still tasted good! Neither the ice cream nor the biscuits contained eggs.
|Clementine Ice Cream|
Clementine Ice Cream
6 clementines, grate the zest from three or four of them
8oz/200g caster sugar
1pint/450ml double cream
½ tsp salt
extra clementines or oranges to decorate
Squeeze the clementines and ½ lemon, then put the juice and grated zest into a large bowl, adding the sugar. Then add the cream and the salt, which thickens the mixture. Stir well before freezing in either an ice-cream maker or bowl. This makes enough for 6, or four hungry people!
When serving, decorate with more clementines, or orange segments. The way I was taught to cut oranges for decoration is to use a serrated knife and cut off all the pith and peel. Then hold the orange upright in your left hand (if right handed!), and cut each segment out of it. You are left with some pretty segments and a squishy remaining piece. If you need the juice, you can then close your fist and squeeze the remainder. Messy but useful!