Sweet Pea Ice Cream with Orange Zest

Excerpt from my column in the Register Star and Daily Mail:

This is for the adventurous ice cream eater. The flavor is a combination between orange sherbet and green tea ice cream. It makes a nice bright ending to a summer meal. You will need an ice cream maker for this recipe.

4 large egg yolks
1 cup sugar
1/4 teaspoon sea salt
2 cups hot milk (whole or skim)
1 tablespoon vanilla extract.
1 cups heavy cream (or half and half)
1 cup shelled sweet peas
Zest from one medium orange

– Place snap peas in boiling water for 1 minute. Remove peas and plunge into ice water, drain and puree peas in a blender with cream.
– In a medium saucepan, whisk together egg yolks, sugar and salt until blended (no heat).
-Gradually whisk in hot milk and cook over medium heat, stirring constantly, until custard thickens slightly about 10 to 12 minutes. Remove from heat.
-Stir in pea-cream mixture and vanilla extract. Refrigerator until chilled.
-Pour mixture through a fine-mesh sieve. Use a spoon to push the mixture through. All that should be left are bits of peas.
-Add orange zest.
– Place in ice cream maker and churn according to manufacturer’s instructions.
– If you prefer a firm ice cream, transfer ice cream to a plastic container and freeze until firm, about 2 hours. We can never wait that long.

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