Ingredients

3 navel oranges

5 tablespoons sugar

1/2 cup English-style bitter orange marmalade

2 cups half-and-half

1 cup heavy cream

5 large egg yolks

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon salt

Vegetable oil for pan

For florentines

• 1 cup slivered blanched almonds (4 1/2 oz)
• 1/2 cup sugar
• 3 1/2 tablespoons unsalted butter, softened
• 2 tablespoons light corn syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons all-purpose flour
• 5 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

• Special equipment: an instant-read thermometer; an ice cream maker; parchment paper; a 2 1/2-inch fluted round cookie cutter; a pastry brush: an offset metal spatula

Description

We Call For English-style Bitter Orange Marmalade (made With Seville Oranges And Often Called Dundee) Because Other Types Made The Ice Cream Too...

View Full Recipe