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Orange Spumone |
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Serves: 6 Print this Recipe(Spumone di Arancia) Category: Ice Cream (Gelato) Spumone comes from spuma, meaning "foam." It has a creamier texture than regular gelato because the egg yolks are cooked with the hot sugar syrup to make a thick custard. Though it is rich with egg yolks, it is light and airy from the egg foam and whipped cream. 3 navel oranges 1 cup water 3/4 cup sugar 6 large eggs yolks 1 cup heavy or whipping cream 1 Grate the zest from the oranges and squeeze the juice. (There should be 3 tablespoons of the zest and 2/3 cup of juice.) 2 In a medium saucepan, combine the water and sugar. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar dissolves. 3 In a large heatproof bowl, whisk the egg yolks until blended. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour the mixture into the saucepan and cook over low heat, stirring with a wooden spoon, until slightly thickened and the mixture lightly coats the spoon. 4 Pour the mixture through a fine-mesh strainer into a bowl. Stir in the orange juice and zest. Let cool, then cover and refrigerate until chilled, at least 1 hour. Place a large bowl and the beaters of an electric mixer in the refrigerator. 5 Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. With a flexible spatula, gently fold the cream into orange mixture. 6 Freeze in an ice-cream freezer according to the manufacturer's instructions. Pack into a container, cover, and freeze. Serve within 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Orange Spumone comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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