Whole Foods {Long Beach} Mystery Box Challenge: Dessert

Alas! My favorite part of dinner….dessert!

I have had so much fun playing “Chopped” with my favorite market, Whole Foods in Long Beach. Everything they have and that I was given was wholesome, fresh and amazing quality!

I had some thinking to do with dessert. I wanted to make something amazing in flavor but not too heavy since summer is rollin’ around here in Cali pretty quick. I was given these bright and juicy oranges and still have some cage-free eggs and luscious heavy cream left over. Well…you know what that turns into…Ice cream!

Ok..ice cream….orange ice cream? How about Burnt…orange…ice cream. Yes, amazing.

Burnt orange? What the heck is that? How do you burn an orange?

Well…I will show you!

It is basically a gorgeous caramel with butter and sugar (well obviously) with fresh orange juice, orange zest and of course cream and eggs! Making the caramel was a magic experience. It turned dark golden-orange and infused the cream mixture with a deep, rich flavor. Ladies and gentleman, this is not your momma’s orange ice cream.

Oh and why the straws? Well, because they are adorable and the ice cream was melting faster than quick sand and I was ready to slurp it up at any moment.


1) In a medium sauce pan combine the cream, milk and orange zest and bring to a  light boil. Remove the pan from heat, cover, and let stand while you make the other mixture.

2) In another sauce pan, combine 1/2 cup sugar and orange juice and bring to a boil over medium high heat, stirring with a whisk until sugar is dissolved. Bring to a boil without stirring, but swirling the pan every so often. Do this until the the mixture turns into a deep caramel color.

3) Remove the caramel from heat and carefully add the warmed cream mixture together, while whisking until smooth. Put back on low heat, while whisking for a few more minutes.

4) In a separate bowl, whisk together the egg yolks, 1/4c sugar and salt. Slowly had about 1/2 cup of the warm cream mixture to the eggs while whisking. You want to do this slowly to “temper” the eggs so they don’t scramble and everything incorporates well. So this until everything is mixed together.

5) Bring mixture back into the sauce pan and cook on low heat while stirring with a wooden spoon. The custard will thicken and you want to be able to coat the back of the spoon.

6) When ready, pour mixture through a fine sieve and into a clean bowl. Stir in vanilla and allow to cool to room temperate. Then place in refrigerator for at least 2 hours until cold.

7) When custard is cool enough, pour into your ice cream maker (I used my Kitchen-Aid attachment). Leave it on setting 1-2 for 20 minutes. At this point it was way too soft and I placed it in an air tight container and allowed it to freeze for a few more hours. The ice cream is silky and soft enough to scoop out easily.