Orange blossom ice cream
Seductively floral and oriental in character, this low-fat ice cream (milk only, no eggs) with a reassuringly pleasant and smooth mouthfeel brought on by Arrowroot is destined to put a smile on your face
  • 700 ml (about 3 cups) whole milk [optionally, substitute some of the milk for cream, which will make the ice cream richer (and fatter). I would only replace 100-200 ml, by the way. ]
  • 125 ml (a full ½ cup) sugar
  • about 5 tablespoons of Arrowroot starch [or other suitable starch, but then you lose out on the funny consistency and the shining finish]
  • pinch of salt
  • ⅓ teaspoon of genuine, pure vanilla powder
  • about 4 tablespoons of orange blossom water
  1. Whisk together 200 ml (about 0.8 cup) of the cold milk with the Arrowroot starch, making sure that there are no remaining lumps. Set aside for now.
  2. Blend the remaining 500 ml (about 2.1 cup) of the dairy, the sugar, the salt and the vanilla in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
  3. Blend the Arrowroot starch mixture with the rest of the ingredients in the sauce pan and whisk away. Since Arrowroot thickens at lower temperatures than corn starch and also does not react well to overheating, limit the continued cooking to a couple of minutes or so).
  4. Whisk well, add the orange blossom water and let the mixture cool down. Refrigerate the base for a couple of hours, and churn according to the instructions of your ice cream machine.
  5. In case you have no ice cream machine, still-freeze the base in your freezer (see the post on how to best make ice cream without an ice cream machine). By the way - like Sicilian gelato in general, the base is perfect for still-freezing!
  6. After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.