This low-fat ice cream gets a kick from Grand Marnier® liqueur and fresh oranges. Although it is very close to completely non-fat, you will not tell from the taste.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 4 medium-sized oranges, washed, divided use
- 1 teaspoon unflavored gelatin powder
- 1/4 cup Grand Marnier®
- 3 cups non-fat milk, divided use
- 3 Tablespoons non-fat dry milk
- 1/3 cup sugar
- 1/2 cup non-fat egg substitute (equivalent to 2 eggs)
- 2 teaspoons pure vanilla extract
Preparation:
Slice 3 of the oranges in half. Carefully ream out the juice (reserving for other purposes), and gently peel out the pulp so you have 6 orange shells. Place on a tray and refrigerate or freeze while you make the ice cream.
Using a microplane, grate zest from the remaining orange (reserve the rest of the orange for other use) into a small bowl.
Measure Grand Marnier® into a small bowl. Sprinkle with the gelatin powder and let soften about 5 minutes.
Whisk together 2 cups of the milk, the dry milk, sugar, and half of the orange zest in a medium saucepan. Heat until small bubbles form around the edge of the pan. Add 1/4 cup of the hot milk to the egg substitute, while vigorously whisking, then add the eggs to the rest of the hot milk mixture.
Continue cooking over low heat while stirring until slightly thickened. Remove from heat and whisk in the gelatin Grand Marnier® and remaining 1 cup of milk. Let cool to room temperature and stir in vanilla extract.
Process in ice cream machine according to manufacturer's directions.
Spoon ice cream into the frozen orange shells and garnish with remaining orange zest.
Using a microplane, grate zest from the remaining orange (reserve the rest of the orange for other use) into a small bowl.
Measure Grand Marnier® into a small bowl. Sprinkle with the gelatin powder and let soften about 5 minutes.
Whisk together 2 cups of the milk, the dry milk, sugar, and half of the orange zest in a medium saucepan. Heat until small bubbles form around the edge of the pan. Add 1/4 cup of the hot milk to the egg substitute, while vigorously whisking, then add the eggs to the rest of the hot milk mixture.
Continue cooking over low heat while stirring until slightly thickened. Remove from heat and whisk in the gelatin Grand Marnier® and remaining 1 cup of milk. Let cool to room temperature and stir in vanilla extract.
Process in ice cream machine according to manufacturer's directions.
Spoon ice cream into the frozen orange shells and garnish with remaining orange zest.
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