Orange Chocolate Chip Ice Cream

One of my family’s favorite treats when we are on vacation at the lake is homemade ice cream. We dig out the well aged but still extremely effective ice cream maker and experiment with a multitude of flavors. Starting the summer out with a citrus centered flavor seemed to sound delicious so I decided today’s flavor would be orange. The fresh orange juice and rind mixed with cream provides a remembrance of the old fashioned creamsicle, but fresher and creamier. The ice cream base for this recipe is a custard base; therefore it includes cream and egg yolks that are heated. This eliminates any worry associated with raw eggs. Then, just because I like a little extra crunch and spark in my ice cream I stirred in some really good quality chopped dark chocolate. I hope you and your family enjoy making this fun summer treat too.

And now, “Bon appetite, now we may eat!”

Orange Chocolate Chip Ice Cream

(1 quart)

3 oranges, juiced (about ¾ cup juice)

2 T orange rind

1 cup sugar

2 cups cream

Dash of salt

4 egg yolks

½ cup chopped dark chocolate

Heat cream, ¾ cup sugar, 1 T orange rind, and dash of salt to a boil, take off heat and cover for 15 minutes. Beat egg yolks and ¼ cup sugar until thick and pale yellow in color. Slowly whisk egg mixture into cream mixture then bring to a simmer over medium heat, do not boil. Take off heat and place saucepan in a large bowl with ice water. Whisk mixture until cool, about 10 minutes, then mix in orange juice and remaining orange rind. Freeze ice cream mixture in an ice cream maker. Mix in chopped chocolate and put in freezer for about 2 hours prior to serving.

Orange Salsa Salad

Summer just wouldn’t be summer without some brilliant citrus fruit around. Although I try to keep all types on hand, one of my favorites is the orange. They are a great source of vitamin C, which makes them a healthy snack for the kids. They are always refreshing and go with many summer dishes, like fish, grilled shellfish, chicken, or even tri-tip. I love to make sauces, frozen and baked treats, salads, and so many other things with oranges but I had to pick one to share with you for today so I chose an Orange Salsa Salad. This salad is inspired from a salad by my mom, with a few variations in dressing and preparation. I loved the basic flavor combinations when she served it to me and had to make it my own.

This Orange Salsa Salad is a fantastic side for any summer barbeque. It has some nice salsa like flavors but isn’t spicy which makes it appealing to everyone. One very important element to making this salad is that the oranges are sectioned, cutting them from the pith. Otherwise the peel and pith will cause the salad to take on a stale bitter flavor as it marinades. To prepare the orange in this way, first cut off all of the peel, ensuring that no white remains. Then holding the orange in one hand, use a knife to cut on each side of the segment to remove the section, repeating this all the way around the orange. While this takes some time it is well worth it, not only because it guarantees proper taste but it looks beautiful as well. I have served this as a side to a barbeque tri-tip dinner and also roast chicken; it was a hit on both occasions!

And now, “Bon appetite, now we may eat!”

Orange Salsa Salad

(Serves 6)

12 oranges, segments cut from pith

1 medium red onion, sliced

3 T chopped fresh cilantro

3 T olive oil

1 T balsamic vinegar

Section oranges by cutting the oranges segments from the pith, ensuring no white remains. Drain the oranges segments in a strainer, juice can be saved for some other purpose. Slice onions and chop cilantro, place in a bowl. Add orange segments and drizzle with olive oil and balsamic vinegar. Toss lightly and marinade for an hour before serving.