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No-Churn Bitter Orange Ice Cream

by . Featured in NIGELLA BITES
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Introduction

I first made this with Seville oranges, but since these are available only in January here, it would be unhelpfully restricting to suggest no substitutes out of season (though you could always freeze the oranges, either whole or just their zest and juice). I won't lie to you and say that my suggested substitutes are quite as magnificent as the original - nothing can provide that biting, aromatic intensity that you get from Seville oranges, which have the taste of orange and the ravaging sourness of lemons - but ordinary eating oranges combined with lime juice provide a glorious tangy and fragrant hit of their own.

I first made this with Seville oranges, but since these are available only in January here, it would be unhelpfully restricting to suggest no substitutes out of season (though you could always freeze the oranges, either whole or just their zest and juice). I won't lie to you and say that my suggested substitutes are quite as magnificent as the original - nothing can provide that biting, aromatic intensity that you get from Seville oranges, which have the taste of orange and the ravaging sourness of lemons - but ordinary eating oranges combined with lime juice provide a glorious tangy and fragrant hit of their own.

No-Churn Bitter Orange Ice Cream
Photo by Francesca Yorke

Ingredients

Serves: 6

Metric Cups
  • 3 seville oranges (or 1 eating orange and 2 limes)
  • 175 grams icing sugar
  • 584 millilitres double cream
  • 6 wafers (to serve)
  • 3 seville oranges (or 1 eating orange and 2 limes)
  • 1¾ cups confectioners' sugar
  • 2 cups heavy cream
  • 6 wafers (to serve)

Method

  1. If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and one of the limes, juice them and add to the sugar as before.
  2. Stir to dissolve the sugar and add the double cream.
  3. Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 litres / 8 cups) with a lid.
  4. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15-20 minutes (or 30-40 in the fridge) before eating.
  5. Serve in a bowl, in cones, with wafers - however you like.
  1. If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and one of the limes, juice them and add to the sugar as before.
  2. Stir to dissolve the sugar and add the heavy cream.
  3. Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 litres / 8 cups) with a lid.
  4. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15-20 minutes (or 30-40 in the fridge) before eating.
  5. Serve in a bowl, in cones, with wafers - however you like.

Tell us what you think

What 4 Others have said

  • As soon as this was first shown on television, I did a few variations of this with raspberry, strawberry and banana but the best one of all, and the simplest, was with lemons. I used the same amount of cream but used 2 lemons and 200g of icing sugar. To this day, I and my family still make this and it ALWAYS goes down very well. Thanks Nigella for this recipe.

    Posted by Newtonwhore on 4th May 2015
  • I've made this several times, always well received! It's the best use for frozen seville oranges, as I find they're not so successful for marmalade - I presume freezing damages the pectin as the pips don't yield as much "goo".

    Posted by CharcottCook on 25th January 2014
  • It was yummy when I put in the freezer yesterday but this morning when I took it out, it was amazing. The orange and lime really came out over night. Delicious!

    Posted by alongi on 13th April 2013
  • I do this with two lemons and one lime. Just yummy. I have also done it as a strawberry ripple by making an unsweetened strawberry puree (straining out the pips) and stirring it through as a ripple

    Posted by lilymarlene on 6th November 2012
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