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Orange ice cream with pistachio toffee
Orange ice cream with pistachio toffee
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Prep Time:
670 minutes
Cook Time:
20 minutes
Total Time:
690 minutes
Whip up a citrus-packed orange ice cream to beat the heat and delight your loved ones this summer.
Ingredients:
  • 6 oranges
  • 125g caster sugar
  • 500ml low-fat custard
  • 500g honey-flavoured low-fat yoghurt
  • 40.00 ml Cointreau, plus extra to drizzle (optional)
  • 175g caster sugar
  • 40.00 ml slivered pistachios
Instructions:
  • Grate the vibrant zest of 4 juicy oranges and squeeze out their bright citrus juice. Combine the fragrant zest and fresh juice in a saucepan with sugar, gently stirring over low heat until the sugar dissolves. Increase the heat to medium and let it simmer until the liquid reduces by half, about 5 minutes. Allow it to cool and infuse for 15 minutes.
  • Combine the chilled orange mixture with custard, yogurt, and Cointreau in a large bowl. Transfer the mixture to a shallow container and freeze until just starting to set at the edges. Take it out, use electric beaters to whip it, return it to the container, and freeze again. Repeat this process 2 or 3 times. Alternatively, you can churn the mixture in an ice cream machine as per the machine's instructions.
  • Prepare the pistachio toffee by lining a small baking tray with foil and spreading the pistachios evenly. In a pan, combine sugar and 2 tablespoons of water over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook without stirring until golden. Pour the mixture over the pistachios and let it cool completely.
  • Peel and remove the pith from the 2 remaining oranges, slice thinly, and generously drizzle with extra Cointreau for added flavor.
  • Crack the toffee into pieces and serve alongside the ice cream and oranges.

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