Caramelized Oranges With Chocolate Shortbread and C

Name: Caramelized Oranges With Chocolate Shortbread and Caramel Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1/4 cup water; 2 1/2 cups whole milk; 1 1/2 cups heavy cream; 6 egg yolks; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 cup confectioners' sugar; 1/2 teaspoon kosher salt; 6 tablespoons cocoa powder; 1 egg, beaten; 6 oranges, peeled, sections cut from between the membranes; 6 tablespoons sugar

Servings: persons

1 1/4 cups sugar
1/4 cup water
2 1/2 cups whole milk
1 1/2 cups heavy cream
6 egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon kosher salt
6 tablespoons cocoa powder
1 egg, beaten
6 oranges, peeled, sections cut from between the membranes
6 tablespoons sugar

1
Place 1 cup of sugar in a medium saucepan and stir in water.
2
Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
3
Place over medium heat and cook without stirring until mixture turns a deep caramel color.
4
Remove from heat and carefully add the milk and cream.
5
Return to heat and stir until caramel is dissolved.
6
Bring to a simmer.
7
Meanwhile, whisk egg yolks and1/4 cup of sugar together.
8
Whisking rapidly, add caramel mixture to yolks.
9
Pour mixture back into pan and place over low heat.
10
Stir constantly until thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer.
11
Pour into a bowl, cool and refrigerate until cold.
12
Stir in vanilla.
13
Freeze in an ice-cream machine.
14
Meanwhile, preheat oven to 350 degrees.
15
Place flour, confectioners' sugar, salt and cocoa into a food processor and pulse.
16
Add egg and pulse until mixture just begins to come together.
17
Press dough together and on a floured surface roll to a thickness of 1/4 inch.
18
Cut into rounds using a 2-inch cookie cutter.
19
Gather and reroll scraps until all the dough is used.
20
Place on parchment-lined baking sheets and bake until set, about 20 to 25 minutes.
21
Cool.
22
Preheat broiler.
23
Place orange sections in a baking dish in a single layer and sprinkle with sugar.
24
Broil until sugar browns, about 4 minutes.
25
Place a scoop of ice cream in 6 dishes.
26
Top with oranges and serve with shortbread.

1425

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/4 cup water, 2 1/2 cups whole milk, 1 1/2 cups heavy cream, and more.

Yes, Caramelized Oranges With Chocolate Shortbread and Caramel Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Caramelized Oranges With Chocolate Shortbread and Caramel Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions