From the blog For Love of the Table
2 Seville/sour oranges, washed and dried
1 1/2 c. whole milk
6 egg yolks
3/4 c. sugar (150g)
3/4 c. heavy cream
3 T. honey (64g)
Zest and juice the oranges. Strain the juice. You should have 3/4 c. orange juice. If you are short, just increase the milk or heavy cream by the amount that you are short. Put the orange juice in a covered container in the refrigerator until you are ready to run the ice cream.
Place the milk in a medium-sized, non-reactive saucepan. Add the zest. Bring to a simmer. If you like, let the milk and zest steep (covered) for 10 or 15 minutes…but this is not necessary, the Seville orange zest is very flavorful and fragrant and imparts a lot of flavor to the milk even without steeping. Return the milk to a simmer before proceeding.
While the milk is heating, pour the cold cream into a chilled bowl, set aside. Whisk the egg yolks with the sugar until thick and pale yellow. When the milk boils, temper the egg yolks by gradually whisking in about half of the hot milk. Stir the tempered egg mixture back into the saucepan and place the pan over medium heat. Cook, stirring constantly, until the custard is thickened and forms a path when you draw your finger across the back of the spoon (an instant read thermometer will read between 170° and 180°F. Immediately strain the custard into the bowl of cold cream. Add the honey and stir until the honey has melted. Cover and refrigerate until thoroughly chilled.
When ready to make the ice cream, stir the juice into the custard. Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer container and freeze for an hour or two before serving. Makes about 1 quart ice cream.
Note: I was interested to see that Nigella Lawson recommended substituting a mixture of navel orange and lime juice if you are unable to get Seville oranges. I have not tried this…but it sounds delicious!
http://www.forloveofthetable.com/2020/03/seville-orange-ice-cream.html
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