Seductively floral and oriental in character, this low-fat ice cream (milk only, no eggs) has a pleasant and smooth mouthfeel brought on by Arrowroot. It's going to put a smile on your face. You will need an ice-cream churn for the best results.
• 700 ml whole milk or substitute some of the milk for cream, which will make the ice cream richer (and fatter).
• 125 ml sugar
• pinch of salt
• ⅓ teaspoon of organic vanilla powder
• 4 tablespoons of orange blossom water
1. Whisk together 200 ml of the cold milk with the arrowroot starch, making sure that there are no remaining lumps. Set aside.
2. Blend the remaining 500 ml of the dairy, sugar, salt and the vanilla in a saucepan. Warm until steaming hot (not boiling!) on medium heat.
3. Blend the Arrowroot starch mixture with the rest of the ingredients in the saucepan and whisk away (arrowroot thickens at lower temperatures than corn starch and does not react well to overheating. Limit the continued cooking to a couple of minutes or so).
4. Whisk well, add the orange blossom water and let the mixture cool down. Refrigerate the base for a couple of hours, and churn according to the instructions of your ice cream machine.
5. After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.
Recipe by: Anders@icecreamnation.org