Orange blossom ice cream

Orange blossom ice cream

6 portions


  • 1 1/2 cup whipping cream 35%
  • 4 eggs yolks
  • 1 1/3 cup sugar
  • 2 tbsp clear corn syrup
  • 1/4 Cedar orange blossom water
  • 1 cup milk 2%


  1. In a saucepan, mix the milk with the cream. Heat until the first tremors
  2. In a bowl, whisk the egg yolks with the sugar and corn syrup for 3 to 4 minutes using the electric mixer, until the preparation turns pale
  3. Gradually pour the cream preparation into the bowl, while whisking
  4. Transfer the preparation to the saucepan. Heat over medium heat, stir constantly until the first tremors, without bringing to a boil. Add the orange blossom water and stir
  5. Pour the preparation into a large bowl. Place in the freezer for 3 to 4 hours, stir every 30 minutes
  6. Place the frozen preparation in the container of the food processor. Mix until you get an ice cream texture
  7. Transfer the ice cream to an airtight container and place it immediately in the freezer. Let freeze for 1 hour, or until it is time to serve