Summer of Sandwiches: Chocolate Citrus Biscotti with Orange Ice Cream


While I was chomping down on the biscotti I made the other day, I realized that it would be an even better treat if there was ice cream involved. The biscotti had an citrus hint to it, so I figured why not up the ante a bit and add an orange flavored ice cream. I found a recipe for a simple (no cooking involved, just mix, chill and freeze) recipe for orange ice cream, and the results were fantastic. It was almost like adding a creamsicle between two crispy crunchy cookies! The cornmeal in the biscotti really paired nicely and this ice cream recipe is one I'll definitely be making again. To get the recipe, and see more photos of drool-worthy ice cream sandwiches, read more.

You can either make the biscotti and ice cream yourself, or pick up two pieces of your fave biscotti and a pint of a complementary ice cream. Also if I make this recipe again, I am definitely going to cut the biscotti into thinner, easy to eat pieces before their second bake.


Orange Ice Cream
From Joy of Baking

1 1/2 cups (360 ml) heavy whipping cream
1/2 cup (120 ml) half-and-half
2 cups (480 ml) freshly squeezed orange juice
1/2 cup (100 grams) granulated white sugar (or to taste)
1 tablespoon fresh lemon juice
1 tablespoon orange zest (optional)
1 teaspoon pure vanilla extract

  1. In a large bowl or measuring cup combine all the ingredients.
  2. Cover and place in the refrigerator until it is completely cold (several hours or overnight).
  3. Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions.
  4. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Makes about 3 cups.

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