Orange Scented Pound Cake with Broiled Citrus Ice Cream

By vealam

Ingredients

• Ice Cream:
• 8 oz. Cream Cheese, softened
• 8 oz.(2 sticks) Butter, softened
• 1 1/3 Cups Sugar
• 1 teaspoon Vanilla Extract
• 4 Drops Orange Oil(food grade)
• 4 lg. Eggs
• 2 Cups All Purpose Flour
• 4 tablespoons Cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 recipe Broiled Citrus Ice Cream
• 1 Small Lemon
• 2 Small Blood Oranges
• 2 Clementines
• 1 Orange
• 1/2 Vanilla Bean
• 3/4 C. Sugar + extra for dipping citrus halves
• 2 1/2 C. Heavy Cream
• 1/2 C. Whole Milk
• 3 drops Orange Oil(food grade) or orange extract

Details

Servings 1
Adapted from thekitchenmccabe.com

Preparation

Step 1

Ice Cream:
Cut all citrus in half and dip the cut ends in sugar. Place sugar dipped citrus halves on a parchment lined baking sheet.
Broil on high on the top rack of the oven until tops are spotted with caramelized sugar.
Remove from oven and let cool completely.
Juice the citrus and add the juice, sugar, and vanilla bean half(along with scraped seeds) to a small saucepan and bring just to a boil.
Pour into a container and chill completely. Remove vanilla beans and stir in the cream, milk, and orange oil.
Freeze in an ice cream maker according to manufacturer instructions. Remove from ice cream maker and spread in a pullman pan. Freeze until solid.
Let sit at room temperature for 5 minutes before scooping.

Cake:
Preheat the oven to 425° F. Grease a large, non-stick loaf pan. If it is not non-stick, grease and flour it.
In a bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
Place butter in the bowl of a stand mixer and beat until light and creamy.
Add the cream cheese and beat until well combined
Add the sugar and beat until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, beating well after each addition.
Beat in the vanilla and orange oil.
Add the dry ingredients and mix in until just combined.
Scoop the batter into the prepared pan and bake in preheated oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees. Bake for another 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes and then remove and cool on a wire rack.
Store in an airtight container.
Slice and serve with scoops of Broiled Citrus Ice Cream.