Lemon and Orange Ice Cream
by Tarla Dalal
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Added to 41 cookbooks
This recipe has been viewed 14521 times
Citrus notes always contrast beautifully with sweet milky flavours in a dessert, making it all the more appealing. You know how chopped oranges or pineapples add more charm to even traditional desserts like rabdi.
Here is a really dashing ice-cream, which is perked up with lemon and orange rind and orange-flavoured tang. This gives a very refreshing and peppy flavour to the lusciously milky ice-cream. Not only that, the use of orange tang is quite an interesting twist, which results in a pleasant tingle on your palate when you enjoy this Lemon and Orange Ice-Cream!
- Combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside.
- Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely.
- Once cooled, add the tang, fresh cream and orange food colour and mix very well using a whisk.
- Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Transfer the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container add the lemon rind and orange rind and mix well.
- Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve.
Nutrient values (Abbrv) per serving
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