2 ½ cups heavy cream (whipping) , 35%
2 cups milk
Zest stripped from 2 large oranges
1 tsp freshly ground cardamom
5 large egg yolks
¾ cup granulated sugar
¼ tsp kosher salt
To serve the ice cream:
1 cups fresh berries in season such as raspberries, strawberries, blueberries, etc, left whole or sliced if too large
In a medium sized saucepan, combine the cream, milk, orange zest , cardamom and ½ cup of sugar. Heat mixture just to a boil over moderate heat, stirring occasionally. Meanwhile in a bowl, whisk the egg yolks with remaining ¼ cup of sugar, and salt.
Slowly pour hot cream mixture in a thin stream into the egg mixture, whisking as you pour. Return the mixture to the saucepan, cook over moderately low heat, stirring constantly with a heat-resistant plastic whisk or wooden spoon until the custard reaches 175F and lightly coats the back of the spoon. Do not let boil !
After cooking, strain into a bowl. Cool custard immediately in an ice bath, stirring constantly. Cover and refrigerate the custard for at least 4 hours, or preferably overnight.
Freeze custard in an ice cream maker according to manufacturers’ instructions. Transfer the ice cream to a plastic container or stainless steel container and freeze until scoopable.
To serve, place 2 to 3 scoops of gelato into parfait glasses with fresh berries and serve immediately.
Yield: 6 Servings