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Orange Ice Cream - Organic Box News 15th - 18th February

Mattby Matt, 8 yr, 10 m ago in Blog
Comments | Tags: desserts, Box News

We’re finding it quite hard to source good quality home grown green vegetables now, but if the weather stays mild for another week or so we should see the arrival of some spring cabbage and purple sprouting broccoli. In the meantime we can rely on a steady supply of decent Spanish Calabrese broccoli, and this week we’re using Dutch white cabbage too. The parsnips are local, and we’ve still got plenty of UK grown carrots and onions. This week’s potato is the red ‘Desiree’, a tasty all-rounder. The tomatoes, peppers and, in the larger boxes, squash are Spanish. In the fruit boxes we have a mixture of English ‘Braeburn’ and French ‘Fuji’ apples; they should be a little ‘crisper’ than the varieties we’ve been depending on recently.

Orange Ice Cream

This week’s recipe makes use of the Spanish and Italian orangesBlood oranges in Sicily  id= that are particularly good at this time of year. It’s delicious and very easy, and you don’t need an ice-cream maker although you have to let it warm up a bit before you can scoop it out of its container. The blood varieties are usually from Sicily. They vary greatly in colour from faint streaks of red to almost black as they ripen; the colour coming from anthocyanins, the anti-oxidant chemicals found in berries that are believed to be so beneficial to health. Blood oranges are generally strong flavoured and quite variable in their acidity with some being quite tart; a combination of sweet ‘Navel’ orange and blood orange makes the most magnificent juice, and is perfect for this ice-cream ...

  • 5 medium oranges,
  • 1 lemon,
  • 284ml double cream,
  • 120g caster sugar
  • and, if you have some in the back of the booze cupboard, 2 tbsp orange liqueur like Cointreau or Grand Marnier ...
  1. Into a bowl finely grate the rind from the lemon and oranges.
  2. Squeeze 1 orange and pour the juice onto the rind to steep.
  3. Squeeze the remaining oranges, pour the juice into a saucepan and simmer with the caster sugar until thick and syrupy.
  4. Leave to cool.
  5. Whip the cream until stiff and fold into the syrup with the juice of the lemon, the rind and the liqueur if you’re using it.
  6. Freeze in a plastic tub, stirring occasionally with a fork as it sets.

River Cafe Cook Book Easy  id=From a recipe in ‘River Cafe Cook Book Easy' by Rose Gray and Ruth Rogers. 

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