It only took me three months to make my first ice cream of 2014. There’s no excuse with a climate like Southern California, we’re lucky here and could be eating ice cream any day of the year, like orange lavender buttermilk ice cream!
But enough of being a weather gloat. I’m just super happy to be making ice cream again, it’s one of my favorite things to do in the kitchen. I always use Jeni’s Splendid Ice Cream base recipe and tweak it. This is a heavy cream and cream cheese type of ice cream and not a custard base like a french ice cream which has eggs. I’ve never made it like that but would love to try it and see the difference in tastes. I think the french method needs more babysitting to prevent the eggs from scrambling though.
This way is the opposite, only needing a quick boil. After it’s chilled down, the whole mix gets poured into an ice cream maker, press start and in 20 minutes you’ll be licking your spoon clean and any others around you! I decided to roast the oranges, taking away that slight sour taste and letting them get all brown and caramelized. You could even leave out the lavender if it ain’t your thing but trust me…it tastes amazing.
Orange Lavender Buttermilk Ice Cream
- 2 medium navel oranges
- 1 tablespoon sugar
- 1 1/2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces cream cheese at room temperature
- Pinch of salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoon light corn syrup
- 1/4 cup buttermilk
- 1 tablespoon dried lavender
- Preheat the oven to 375 degrees F.
- Peel the oranges and place the segments on to a baking tray. Sprinkle the sugar over them and roast in the oven for about 20 minutes and they start to turn brown. Let cool.
- Pulse the orange slices in a blender or food processor. Strain through a sieve catching the juice and discard the tough pith/skin
- Mix 2 tablespoons of the milk with the cornstarch until it's dissolved. Set aside.
- Place the cream cheese in a large bowl and add the salt. Whisk until combined and the cream cheese is soft and fluffy.
- In a medium sized pot, place the remaining milk, sugar, corn syrup and cream and bring to a boil.
- Boil for four minutes and take off the heat.
- Add the cornstarch mixture and place back on the heat, boil for another minute stirring well.
- Add about 1/4 cup of the hot cream mixture to the cream cheese, whisking well and getting rid of any lumps.
- Very gradually add the rest of the milk mixture to the cream cheese whisking well after each addition until all of the cream/milk base has been added.
- Whisk until smooth and add the buttermilk, orange juice and lavender.
- Pour the mixture into your ice cream maker and follow the instructions from the manufacturer.
- Once the ice cream is ready (about 20 mins) transfer it to a plastic container and keep in the freezer covered until it stiffens up a bit, usually 2-3 hours or overnight.