Philadelphia-style Orange Iced Cream~With Recipe!

A trial plate from my menu project, with the iced cream as
well as orange-basil salad and a brie, basil, and chocolate panini

Remember the panini I made for my menu project? This is the iced cream I made to go with it. I don't think this is officially Philadelphia-style ice cream, which I believe is still churned in an ice cream machine, but it is reminiscent of the icy texture and strong cream flavor. As I implied, this is not churned in an ice cream machine, which makes it slightly icy. The no-churn aspect coupled with the fact that it is cream based rather than custard based makes this very easy to make--so easy that you can make ice cream on a weeknight if you really want.

A quick suggestion, don't use extra cointreau no matter how tempting. Alcohol is an anti-freeze and if you add too much the ice cream won't set up. On the flip side, don't leave it out unless you have to--if you don't have an orange liqueur, you can use a clear liquor like vodka--because it does help keep it from getting too icy.

This is great served with a brie, basil, and chocolate panini and orange-basil salad. Or with a nice wafer cookie. Or plain. It's really good, whatever you want to do with it. Enjoy!

Ingredients:
Zest of one orange and one lime
Juice of one orange and two limes
1 cup 2 tbsp powdered sugar
1 tsp orange liqueur, preferably cointreau
pinch of salt
2 ½ cups heavy cream

Instructions:
Put zest in a bowl with the sugar and salt
Add the citrus juice and liqueur and stir dissolve the sugar
Add cream and whip to a medium-soft peak
Freeze for at least 3 hours to overnight and store covered
Temper in fridge for 30 min or on the counter for 5-10 min before scooping