Orange Tang ice-cream

I loved Tang as a child and incorporated it into this homemade ice-cream recipe. Serve with waffles.

Orange tang ice-cream Credit: Kitti Gould

• makes

  1

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1 litre thickened cream
• 400 ml water
• ⅔ cup orange drink powder (Tang)
• 125 ml evaporated milk
• 2 oranges, segmented and chopped
• store-bought waffles, to serve

Churning time: 30 minutes

Freezing time: 4-6 hours

Instructions

1. Using an electric hand mixer, whisk the cream until it reaches soft peaks. Cover and refrigerate until ready to use.
2. Whisk together the water and orange drink powder in a medium saucepan, until fully combined. Place over medium-high heat and cook until it reaches a thick syrup. This can take up to 40-50 minutes. Allow to cool completely.
3. In a large, chilled mixing bowl, gradually fold the whipped cream, cooled orange syrup and evaporated milk together in batches until smooth. Fold through the roughly chopped orange pieces.
4. Pour the ice-cream mixture into an ice-cream churner and churn for approximately 25-30 minutes. Transfer the ice-cream to a container and freeze until it firms. Serve with waffles.

Note

• If you don't have an ice cream churner, mix the ice cream base thoroughly and place in a container in the freezer. Allow to set for 3 to 4 hours then take it from freezer, scrape your ice cream with fork and mix properly. Return to freezer and let it set for another 4 to 5 hours.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.