Orange Ice Cream

Orange Ice Cream with Chocolate Syrup

Felicia's Orange Ice Cream

3C cream

1C milk

1C sugar (or less to taste)

7 egg yolks

zest of 2-3 oranges

Instructions (short version)

Steep zest in dairy with 1/2C sugar. Temper into eggs with other 1/2C sugar. Cool over ice bath. Strain. Churn.

I am adding the following recipe not because I've tried it but because it seems to be a basic flavored ice cream. As you can see the back-and-forth with the heat can be applied to any ice cream recipe. My version of orange ice cream involved heating the dairy before steeping the orange zest but not reheating it once the eggs were in. I suspect it would have had a creamier or fuller texture if I had. Try it?

KitchenAid Pumpkin Ice Cream Recipe Instructions (for reference)

Scald light cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes. Do not boil. Remove from heat. Whisk in heavy cream and pumpkin. Strain into bowl. Refrigerate until well chilled. Churn.

Rice Crispie Treats

Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

3 TB unsalted butter or regular margarine
 (use margarine for no-dairy option)
40 regular marshmallows (10 oz, or 4 cups mini mallows)




Instructions

1. Stove directions: Over low heat, melt butter in large pot. Add marshmallows and melt down, stirring until completely melted. Take off heat. (Microwave directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.)
2. Add rice bubbles, fold in until fully incorporated.
3. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
4. Cool (preferably at room temperature).
5. Cut into squares.

Variation: Chocolate Rice Crispie Treats


Reduce butter a little. Melt in six ounces of milk chocolate such as Hershey's Symphony. Continue with marshmallows and the rest as normal.


Tips: Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days. Use a glass or casserole pan as you will be cutting the squares while still in pan. Can freeze but I always eat them too fast to have to bother.

SUMMER!

Yes summer is obviously here in Northern California - it's been over 90°F for a week and is about to get hotter. Considering my house is not air conditioned, this presents a problem.
It's too hot to bake. Yes even at night. It's too hot all the time to turn the oven on and heat up the whole house just for a sweet treat.
So far the only solution has been to make ice cream (will make a new batch - with photos - pretty soon!), or to not make anything at all :(
But hang in there, I will rustle up some kind of no bake recipe... or something. And as soon as it cools off I'll be baking just to heat up the house :)