Moroccan Orange Blossom Ice Cream Caramel Walnuts Recipes

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

Steps:

• Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
• In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
• Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
• Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
• To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.

Steps:

• To make the Ice Cream Custard: Pour the half and half into a saucepan. Add the orange blossom water, honey and cinnamon stick. Bring to a simmer (over moderately low heat), stirring it every once in a while until bubbles appear at the pan's edge. Make sure to remove any skin that develops on top. Discard the cinnamon stick. Stir in the almond mixture into the half and half. Keep stirring until it is well incorporated. (Tip: if needed, strain mixture to make sure there are no lumps) In a separate bowl, whisk together the egg yolks and sugar with a hand mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl from moving while you whisk). Keep whisking mixture until it develops a pale yellow color. While whisking continuously, gradually add the hot half and half mixture to the egg yolk mixture to form a custard. Return the mixture to the same saucepan. Cook over medium-low heat, stirring with a wooden spoon until the custard thickens sufficiently to leave a path when you draw your finger across the back of the spoon, about 5 minutes. (Tip: do not allow custard to boil). Strain the mixture into a clean container (that has a lid). Cover with plastic wrap, pressing down against surface to keep a skin from forming. Place lid on top and refrigerate until chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of your ice cream machine. Freeze according to manufacturer's instructions. Add caramelized walnuts (chilled) just before freezing is finished. Transfer into an airtight container and chill in freezer until ready to serve. Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest of the almond mixture.