Lemon Orange Ice Cream Recipe

Ingredients

• 1/2 tsp lemon rind
• 2 1/2 cups cold milk (whole Buffalo, 6.5% fat)
• 1/2 cup sugar
• 1 tbsp cornflour
• 2 tbsp tang
• 1/2 cup fresh cream
• a few drops of orange
• 1/2 tsp orange rind

Steps

1. Combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside.
2. Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
3. Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely.
4. Once cooled, add the tang, fresh cream and orange food colour and mix very well using a whisk.
5. Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set.
6. Transfer the mixture into a mixer and blend till smooth.
7. Transfer the mixture back into the same aluminium shallow container add the lemon rind and orange rind and mix well.
8. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
9. Scoop and serve.