Orange Gelato Recipes

Steps:

• Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
• Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
• Freeze the custard in an ice cream machine according to manufacturer's instructions.
• While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
• Transfer to a container; cover and freeze until ready to serve.

Steps:

• In a small saucepan, bring the orange juice to a simmer over medium-low heat. Continue simmering until the juice reduces by one-third and becomes syrupy, 30 to 40 minutes. Remove from the heat and let cool completely. Combine the egg yolks with the sugar in a medium bowl and beat with an electric mixer until thick and pale yellow, 4 to 5 minutes. Meanwhile, bring the milk to a gentle simmer in a medium saucepan. Stir about one-half of the warm milk into the egg-sugar mixture (to warm it up so the eggs won't curdle) and whisk to blend. Pour this mixture into the milk remaining in the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from the heat and stir in the cream. Strain the custard through a fine-mesh sieve into a glass bowl and cover with plastic wrap, pressing the wrap onto the surface of the mixture to prevent a skin from forming. Chill for at least 2 hours. Stir the orange syrup into the custard and freeze in an ice-cream machine according to the manufacturer's instructions. Sprinkle with the orange zest and garnish with mint leaves before serving.

Steps:

• In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
• In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
• Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
• Freeze in ice-cream maker according to manufacturer's instructions.

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.