In a medium saucepan, simmer milk, sugar and salt over medium heat until small bubbles appear around the edges. Don’t boil.
Place eggs in a large bowl and whisk lightly. Working quickly, whisk 1/8-cup of the warm milk into the eggs. Continue adding milk by individual 1/8-cups until the saucepan is empty.
Pour milk-egg mixture back into the saucepan. Using the back edge (not the sharp side) of a paring knife, firmly and gently scrape the vanilla beans away from the pod. Add the vanilla beans and their split pod to the milk-egg mixture. Add the cara cara orange juice. Heat milk-egg mixture (the custard) over medium heat. Patiently stir the custard until it starts to thicken. Don’t let it boil, or the custard will curdle. When the back of a spoon has a translucent coating, the custard is ready.
Turn off the heat and remove the custard from the stove. Whisk in the cream and cara cara orange zest. Pour custard into a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Place custard, including the vanilla pods, in a sealed container to chill for a few hours, preferably overnight.
Pour custard into the bowl of an ice cream maker. Follow the directions of the manufacture for churning the custard. When the custard resembles soft serve ice cream, scoop into a container and seal tightly. Place in a freezer to harden for a few hours or overnight. Enjoy!
Ingredients
Directions
In a medium saucepan, simmer milk, sugar and salt over medium heat until small bubbles appear around the edges. Don’t boil.
Place eggs in a large bowl and whisk lightly. Working quickly, whisk 1/8-cup of the warm milk into the eggs. Continue adding milk by individual 1/8-cups until the saucepan is empty.
Pour milk-egg mixture back into the saucepan. Using the back edge (not the sharp side) of a paring knife, firmly and gently scrape the vanilla beans away from the pod. Add the vanilla beans and their split pod to the milk-egg mixture. Add the cara cara orange juice. Heat milk-egg mixture (the custard) over medium heat. Patiently stir the custard until it starts to thicken. Don’t let it boil, or the custard will curdle. When the back of a spoon has a translucent coating, the custard is ready.
Turn off the heat and remove the custard from the stove. Whisk in the cream and cara cara orange zest. Pour custard into a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Place custard, including the vanilla pods, in a sealed container to chill for a few hours, preferably overnight.
Pour custard into the bowl of an ice cream maker. Follow the directions of the manufacture for churning the custard. When the custard resembles soft serve ice cream, scoop into a container and seal tightly. Place in a freezer to harden for a few hours or overnight. Enjoy!