This Orange and Walnut Ice Cream is sure to please your taste buds. It is easy to prepare and needs no churning or any stabilizers, Enjoy your scoops topped with some light and fruity Watermelon Caramel Sauce!
Fresh Navel Oranges - 2 large sized
Walnuts, finely chopped - 1/2 cup
Condensed Milk - 1 tin
Heavy Whipping Cream - 2 cups
Vanilla Extract - 1 teaspoon
Orange Zest - 1 1/2 teaspoons (of one Orange)
Salt - 1/8 teaspoon
Watermelon Caramel Sauce - 1/2 cup (Recipe here)
Almonds, Pistachios, Cashew nuts - 1/4 cup ( optional)
- Peel the oranges, separate the carpels/segments and collect the juicy sacs from each carpel. Carefully try to detach the sacs from each other. Keep aside.
- Take condensed milk in mixing bowl.
- Add vanilla extract and salt. Mix well.
- Fold in the separated juicy sacs of orange, orange zest and chopped walnuts.
- Pour heavy whipping cream into another mixing bowl. Using an immersion blender or an electric blender, whip the cream for about 3 minutes until it is stiff and forms billowy peaks.
- Mix a scoop of the whipped cream into the condensed milk and mix gently to lighten the condensed milk.
- Transfer the remaining whipped cream to the bowl containing the condensed milk. Gently fold the whipped cream into the condensed milk until the mixture becomes smooth and silky. Do not over-mix as whipped cream will get deflated and lose its fluffiness.
- Transfer the mixture into a freezer container, smooth out the top of the mixture. Place a piece of wax paper on the surface of the mixture to prevent formation of ice crystals.
- Refrigerate for at least 6 hours.
- Scoop and serve as desired.