Summary

Ingredients

• 250 ml cream
• 100 g suar
• 1 vanilla pod (s)
• 1 orange (s), organic
• 2 sheets gelatin
• Water, cold for soaking
• 4 medium egg yolks
• 200 g sour cream
• 50 g crème fraîche

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Instructions

1. Soak the gelatine sheets in cold water for 10 minutes. In the meantime, wash and dry the orange and grate the peel finely. Halve the orange and squeeze out the juice. Halve the vanilla pod and scrape out the pulp.
2. In a saucepan, bring the cream, sugar, vanilla pulp, orange peel and orange juice to the boil, set aside and allow to cool a little. Whisk the egg yolks in a tall mixing beaker and slowly pour in the hot cream, stirring constantly.
3. Put everything back into the pot and heat over medium heat, stirring, until the mixture binds (peel off to the rose). Take the pot off the stove and let it cool down briefly.
4. Now add the squeezed out gelatine and dissolve while stirring. Pour the mixture through a sieve into a mixing bowl and stir in the sour cream and creme fraîche.
5. Let cool down, put in the ice cream maker and freeze until creamy in about 45 minutes.
6. Tip: If you want the orange peel very fine, puree the orange juice with the grated peel.