Name: Bill Gross's Burnt Orange Ice Cream
Yield: Makes 5 cups
Ingredients: 2 1/2 cups granulated sugar; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 2 large navel oranges (each about 6 ounces); 3 cups heavy (whipping) cream; 2/3 cup half-and-half; Seeds scraped from 1 vanilla bean (see Note, below), or 1 tablespoon pure vanilla extract; 2 large egg yolks

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Bill Gross's Burnt Orange Ice CreamBen Fink

Bill Gross, who was executive sous chef at Café Gray in New York City, was kind enough to create this recipe for me—and it is simply delicious. The technique is fascinating, but it does require some careful watching while the sugar caramelizes. The oranges are prepared two days ahead, and the ice cream one day ahead—and the waiting is well worth it!

NOTE:

• Dont throw away those scraped-out vanilla beans! Place them in a large jar, add 4 to 6 cups granulated sugar, cover the jar, and let it sit for 3 weeks to create vanilla sugar. As you use the sugar, keep adding more to the jar. The beans will keep indefinitely.

Recipe notes

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