No Churn Orange Choc chip & Panettone Ice Creams

Ohhh Jen, my fellow ice cream addict buddy, has created a monster.  We have been chatting about ice cream for an unnatural amount of time lately.  I say unnatural but I figure if you are here, reading this post, you are quite sure making your own icy delights at home with a mere ten minutes of effort on your part, is only natural. She mentioned how she made orange flavoured ice cream with chocolate chips and it spurred me on to do the same and take that idea one step further. So I made panettone ice cream as well. Oh yes I did…

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So I won’t wax lyrical about this magical no churn ice cream as I have already done that in this post. I’ll keep this quick and just get onto the recipes for you.  Although, you do need to know where to get panettone extract from.  Bakery Bits is an excellent, primarily bread makers shop stocked full with all you need to create the artisanal bread at home but it also stocks a range of wonderfully potent extracts which are a blend of essential oils that are the most powerful I’ve ever tasted.

I would get a Fiori di Sicilia whilst you are at it too – adding a tsp of this to a madeira cake lifts an ordinary home made cake to a whole other realm of dreamy deliciousness.  Highly recommended (and no, they aren’t paying me in products to say that, I just love this website!).  I suggest an alternative way of getting the flavour needed in the recipe if you can’t/don’t want to buy a special extract.

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If you want to create your own versions, which I whole heartedly encourage, then just bare this in mind – flavours are muted when frozen. Be bold. If you taste a teaspoon of the mixture before freezing (again, wholeheartedly recommended) and find it a bit too much, then it will come out muted and perfectly palatable when frozen. This is also why you do need to add a decent amount of sugar or it won’t taste sweet enough – 100g is perfect for the amount made here though. And one last piece of advice – I have found that if your ice cream has been in the freezer for longer than 24 hours, it returns to the same texture as it has after the first three hours in the freezer if you pop it in the fridge for 25 minutes before eating.

No Churn Orange Choc Chip & Panettone Ice Creams
Servings: 8 servings
: 335 kcal
Author: Just Jo
Ingredients
For the base mix
  • 4 very fresh eggs large
  • 100 g caster sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp Cointreau
For the orange choc chip version
  • Half a batch of the base mix
  • 2 tsp orange extract
  • 100 g chocolate chips milk or dark as preferred
For the panettone version
  • 50 g crushed pistachios bash in a mortar & pestle then discard the papery skins
  • 50 g dried cranberries
  • 2 tbsp freshly squeezed orange juice
  • 2 tsp panettone extract*
Instructions
  1. Separate the eggs and whisk the white to soft peaks
  2. With the beaters on medium, whisk in the sugar very gradually turning up to high and whisking until firm peaks form
  3. In a separate bowl, whisk the cream and Cointreau until it is softly whipped only – don’t take it too far and make it too stiff
  4. Beat the egg yolks into the cream – this will loosen it but don’t worry too much
  5. Fold in the egg whites, a third at a time
  6. Divide equally into your two bowls from the egg white and cream whipping stage
FOR THE ORANGE CHOC CHIP VERSION
  1. Fold in the orange extract
  2. Pour into a plastic container with roughly 750ml capacity* and freeze for 45 minutes before removing from the freezer and folding in your chocolate chips
  3. Return to the freezer for another 2-3 hours by which time it should be set and scoopable but still meltingly tender.
FOR THE PANETTONE VERSION
  1. Prepare the fruit before you make the base mix so it is room temp when used.
  2. Put your cranberries in a microwave safe bowl with the orange juice and cover with cling film. Microwave for 30 seconds then leave to stand, still covered – this will plump up the fruit as well as add more orangey flavour to your ice cream.
  3. Prepare your base mix as above and fold the panettone extract into half then freeze for 45 minutes before removing from the freezer and folding in the crushed nuts and dried cranberries.
  4. Again, freeze 2-3 hours until fully set.
  5. *= if you can’t get panettone extract, you could try a little vanilla, orange and lemon extracts made up to the same volume. The extract really is something special and definitely does taste exactly like a panettone but this simple blend will still give you a delicious, if less complex, flavoured ice cream.
Recipe Notes

My 2 pint pudding basin is a perfect receptacle for a half batch of this ice cream.

Nutrition Facts
No Churn Orange Choc Chip & Panettone Ice Creams
Amount Per Serving
Calories 335 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 135mg 45%
Sodium 54mg 2%
Potassium 131mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 5g 10%
Vitamin A 14.7%
Vitamin C 3.3%
Calcium 5.8%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments

  1. frugalfeeding 24th June 2014 at 10:49 am - Reply

    Well, it is the weather for it. What an immaculate sky this morning!

  2. Rushi! 25th June 2014 at 2:14 pm - Reply

    Jo why do you do this to us????? I’m drooling all over my pc… I need to head to UK to grab some of that extract, don’t seem to have it here in my part of the world, no fair (will head off to sulk once I’m done starting at the bowls of ice cream on your blog, lol)

    • Jo Blogs 25th June 2014 at 4:54 pm - Reply

      Lol aw Rushi, I could always send you a bottle if you like 🙂

  3. NickkiT 25th June 2014 at 10:44 pm - Reply

    I need to get some of that panettone extract! I just love this ice cream base, it’s so adaptable.

    • Jo Blogs 25th June 2014 at 10:45 pm - Reply

      I’m already working on my next batch #icecreamaddict lol…

      • NickkiT 25th June 2014 at 10:55 pm - Reply

        Lol what has the lovely Jen started? I’ve been dreaming of potential ice cream flavours for days 😉

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