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Cuban Ice Cream Pork

2008 New Recipes--Cuban Roast Pork and Orange Ice Cream

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Home Cooking

2008 New Recipes--Cuban Roast Pork and Orange Ice Cream

nofunlatte | Jan 13, 2008 07:41 AM

In keeping with my New Year's resolution of trying at least one new recipe per week, I made two new ones yesterday. Okay, technically it isn't THIS week (I'm using Sun.-Sat. as my "week"), but I had a small dinner party last night and those recipes will count as this week's (though I may still make something else new). The Cuban-esque Roast Pork was good but not great, so I won't post it. I attribute that to me and not the recipe. I used a Boston butt, which I'd never cooked (or even bought) before. It was on sale, so I got it at a great price. I think my timing was a bit off, though the pork was flavorful, especially with the marinade boiled down to a sauce. I do have plenty of leftovers and hope they freeze well, as this week it's very strict dieting time.

The orange ice cream was superb. I am known for making good ice creams and often serve them as dessert for small dinners. I used the recipe from Weinstein's The Ultimate Ice Cream Book with a few minor tweaks. It was orangey, but not overly sweet. In fact, the flavor was quite sophisticated and went well with the (purchased) brandy-filled chocolates and the (homemade) chocolate-hazelnut biscotti that accompanied the ice cream. Definitely a keeper recipe. So, here it is!

ORANGE ICE CREAM

* make sure that you put the freezer canister in the freezer so that it's frozen by the time you want to make the ice cream. I speak from experience, having to cancel an ice cream dessert for a dinner party because I forgot this step!

Ingredients:

1/3 cup sugar
4 large egg yolks
1/2 Tbsp flour
1/4 tsp salt
1-1/3 cups half-and-half
3/4 cup frozen orange juice concentrate, thawed (I used original Minute Maid w/o pulp)
1 cup heavy cream
grated zest of 1 orange

Beat together the sugar and egg yolks until thickened, fluffy, and pale yellow. Add and beat in the flour and salt. Set aside while preparing the half-and-half.

Cook half-and-half to a simmer in a saucepan big enough to hold both the half-and-half and egg/sugar mixture. Slowly add hot half-and-half into into egg mixture. Then pour everything back into the saucepan and cook over low heat until slightly thickened, stirring constantly (don't let the eggs boil!) When thickened, remove from heat and strain into a clean bowl. Let custard cool for about 10 minutes, then add the orange juice concentrate and cream. Stir until well mixed. Add the zest and stir into mixture. Chill overnight.

Pour into ice cream maker and freeze according to directions.

Note: on another thread, another poster (krissywats?) mentioned a trick to reducing the fat by using fat-free half-and-half. I may try this the next time I make this ice cream (and there will be a next time!), because I want to drop some pounds (going to start training for a marathon and I've put on weight in the past year). I don't want to give up ice cream, though!

Thanks for reading! You all are helping me keep my new year's resolution!

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