Orange Iced Cream

Ingredients

• 6 cups Whole milk (Original recipe called for 'a seer and a half' (approximately 1.5 kg or 6 cups))
• 2 teaspoons Isinglass (or unflavored gelatin as substitute) (Isinglass is a historical thickening agent; substitute with 2 tsp unflavored gelatin powder)
• 1 cup Sugar (Original recipe called for 'a quarter of a seer or half a pound')
• 12 oranges Fresh orange juice (Approximately 3 cups of fresh-squeezed juice)
• 8 cups Ice (For freezing)
• 2 cups Rock salt or coarse salt (For freezing mixture)

Instructions

1. 1Pour the milk into a heavy-bottomed pot and bring to a gentle boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally to prevent scorching, until the milk has reduced by half (to about 3 cups). This will take approximately 30-40 minutes.
2. 2Add the sugar and isinglass (or gelatin) to the reduced milk. Stir continuously until both are completely dissolved, about 3-5 minutes.
3. 3Pour the hot milk mixture through a fine-mesh sieve into a clean bowl to remove any skin or lumps. Discard any solids.
4. 4Allow the strained milk mixture to cool to room temperature, then refrigerate until completely cold, at least 2-3 hours or overnight.
5. 5Cut the oranges in half and juice them using a citrus juicer or reamer. Strain the juice through a fine-mesh sieve to remove pulp and seeds. You should have approximately 3 cups of juice.
6. 6Once the milk mixture is completely cold, add the fresh orange juice and mix thoroughly until well combined.
7. 7Pour the orange-milk mixture into your ice cream maker's freezing container. If using a traditional hand-crank freezer, place the container in the outer bucket and surround it with alternating layers of ice and rock salt.
8. 8Churn the mixture according to your ice cream maker's instructions until it reaches a soft-serve consistency, typically 20-30 minutes. If using a hand-crank freezer, turn the crank steadily, adding more ice and salt as needed, until the mixture becomes thick and difficult to turn.
9. 9Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze for at least 4 hours or until firm.