- 1 1/2 cups [375 mL] whipping cream
- 1 1/2 cups [300 g] sugar
- 1 1/2 cups [375 mL] whipping cream
- 3 tablespoons [45 mL] freshly squeezed lemon juice
- 1 1/4 cups [310 mL] freshly squeezed orange juice
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- Into a heavy casserole, bring cream to just a boil over low heat, but do not boil.
- Stir in sugar, until completely melted.
- Remove from heat and leave to cool to room temperature.
- Refrigerate for quite a few hours.
- Then mix in whipping cream.
- Pour mixture into ice cream machine container.
- Process following manufacturer's instructions until of puree consistency.
- Into a fine thread, slowly pour fresh lemon and orange juices, stirring until well combined.
- Finish processing, still following manufacturer's instructions.
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