Orange Ice Cream
- 2 teaspoons (packed) finely grated orange peel
Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. DO AHEAD Can be prepared 1 day ahead. Cover and keep chilled.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 1 week ahead. Keep frozen.
Orange Ice Cream Recipe & Video
A hot summer's day begs for something cold. Oh, we could sip on a cold drink but nothing says 'Summer' like a bowl of homemade ice cream. So try this delicious Orange Ice Cream that is perfect on its own, or with fresh fruit.
I adapted this Orange Ice Cream recipe from Marjorie Kinnan Rawling's delightful book "Cross Creek Cookery". It is so easy to make as it's doesn't use a custard base. So that means it does not contain eggs, only cream, freshly squeezed orange and lemon juice, sugar and vanilla extract. So there is no 'cooking' involved just mix all the ingredients together, chill in the refrigerator, and then process in your ice cream machine. Think of it as an "iced" cream, as that is how I would describe its lovely grainy texture (like a sherbet) that has a wonderful orange citrus flavor.
A few notes on ingredients. Any variety of sweet oranges can be used to make this ice cream. For reference, I used about 3 pounds (1.4 kg) of mandarin oranges to produce 2 cups (480 ml) of orange juice. I also like to add a little lemon juice as I think it enhances the citrus flavor. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). When making this ice cream, use 'Heavy' Cream or Heavy 'Whipping' Cream which means it has a 36 - 40% butterfat that will double in volume when whipped and hold its form. The other cream used in this ice cream is Half and Half Cream, which is made of a mixture of cream and whole milk and contains between 10 - 18% butterfat.
Orange Ice Cream: In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight).
Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions. 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 (720 ml). Preparation time 30 minutes .
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons vanilla extract
Place the heavy cream in a mixing bowl. Add the sugar in small amounts while whisking with a wire whisk, mixing until completely blended.
Add the half and half while whisking. Add the orange juice concentrate and vanilla and whisk until all is blended.
Add the mixture to an ice cream maker and process as directed by the machine manufacturer. Store the ice cream in an airtight container in the freezer.
- 8 large egg yolks
- 1 cup sugar
- 1/4 teaspoon coarse salt
- 2 cups skim milk
- 6 strips orange zest
- 2 cups heavy cream
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Stir orange zest into custard. Cover and let stand 30 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Prepare a 1.5 quart ice cream maker according to the manufacturer’s instructions.
In a large bowl, whisk together the egg yolks and sugar set aside.
Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added.
Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F.
Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold.
Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer’s instructions.
Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4–5 hours.
How To Make Homemade Orange Sherbet
It’s also really easy. Typically when I make an ice cream, it involves a custard which means heating milk and cream and whisking it into eggs and blah blah blah, coating a wooden spoon, you know the drill.
This one? Whisk fresh orange juice, orange zest, sugar, milk, vanilla, and salt together and dump it all into your ice cream maker (after letting it chill for about an hour). And it’s still super creamy and amazing.
Took an entire bag of oranges to get enough juice but it was so worth it.
Orange Ice Cream
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With only one week left until the kids go back to school and summer vacation coming to an end, I am trying to squeeze out every last drop of summer fun and sunshine as I can before life gets super busy again. Two of my favorite summer foods are oranges and ice cream, so I thought what better way to celebrate the end of summer than with a batch of delicious, homemade Orange Ice Cream made from fresh oranges, milk and cream.
This recipe makes one quart of orange ice cream and can be made in any ice cream maker. Just follow the freezing instructions for the unit you own. Using our Zoku Ice Cream Makers, the ice cream was ready to eat in just 10 minutes.
This is an easy recipe for ice cream that only takes a few minutes to prep and requires no cooking. Just blend all the ingredients together and pour into your ice cream maker. The ice cream is not velvety smooth and is a little bit grainy because you are using the whole orange rather than just the juice. If you don’t like the pulpy texture, substitute the orange segments with freshly squeezed orange juice that has been strained.
- 6 egg yolks
- 1/2 cup light honey (recommended: acacia, alfalfa, or orange blossom)
- 1/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon saffron threads
- 1/2 teaspoon freshly orange zest from 1 orange
In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.
Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.
Churn custard according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
For the crust:
Lightly grease and line the bottom and sides of a 9-inch square pan with parchment paper, leaving 1–2 inches of overhang for easy unmoulding.
In the bowl of a food processor fitted with the metal blade, combine the vanilla wafers, Redpath® Golden Yellow Sugar, orange zest, and salt. Pulse until mixture is a fine crumb size. Add in the melted butter and pulse a few times until crumbs are just moistened.
Transfer crumbs into the prepared pan. With a flat-bottomed glass or dry measuring cup, firmly press the crumbs evenly into the bottom of the pan. Place pan into the freezer to chill.
For the ice cream:
In a heavy-bottomed pot, combine the evaporated milk, the Redpath® Granulated Sugar, and salt. Place over medium heat and bring to a simmer, stirring until sugar is completely dissolved. Simmer for 5 to 7 minutes. Mixture should thicken slightly.
Remove half (approximately ¾ cup / 188 ml) of the mixture and transfer into a large bowl. In the pot, add the strips of orange zest to the remaining milk and heat 1 minute. Remove from heat and transfer to another large bowl and place both bowls of evaporated milk into the fridge, uncovered, to chill completely 30 minutes.
In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the heavy cream on medium-high speed until thickened. Add the vanilla extract. Whip until thoroughly combined do not over-whip. Mixture should be between soft and medium peaks.
Remove the bowls of chilled evaporated milk from the fridge. Using a large rubber spatula, quickly fold in ½ cup (125 ml) of the whipped cream into the plain evaporated milk until fully incorporated. This lightens the mixture, making it easier to fold in the larger amount of whipped cream. Add in 1½ cups (375 ml) of the whipped cream and gently fold until just combined. Set aside in the fridge.
Remove and discard the orange zest from the other bowl of evaporated milk. Whisk in the orange juice concentrate and 2 to 3 drops of orange gel food colouring (if using) until well mixed.
Fold in ⅓ of the remaining whipped cream into the orange mixture until fully incorporated. Gently fold in the remaining whipped cream into the lightened mixture until just combined.
Remove the prepared pan from the freezer. Randomly pour or ladle ⅓ of the vanilla base into the pan, then randomly pour or ladle ⅓ of the orange base over and around the vanilla base. Repeat process until both mixtures are in the prepared pan. Run a rubber spatula or a spoon through them, swirling the two mixtures together but ensuring that they are not completely mixed. Place into the freezer.
After 30 minutes, remove from freezer and carefully lay a piece of parchment or waxed paper on the surface of the ice cream to prevent ice crystals from forming. Wrap well in plastic wrap and/or cover with foil. Place back into the freezer at least 6 hours or until firm.
To serve, remove from freezer and allow ice cream cake to soften slightly 5 minutes. Lift cake from the pan with the help of the parchment overhangs and place onto a cutting board. Carefully peel back the parchment paper.
Dip or run a sharp chef’s knife under hot water and dry with a clean kitchen towel. Slice into 16 servings. Serve immediately. Leftovers can be stored in the pan, wrapped well, or in an airtight container in the freezer for up to 2 weeks.
this was amazing! anything worth making is worth slowly roasting in the oven before you add it to your ice cream freezer. it was the perfect accompaniment to a blueberry pie with orange zest stirred in. i honestly didn't try it alone--it was so good with the pie. along with the other reviews, i had some problem with the initial orange & sugar. once removed from the oven (i followed the recipe to the letter to that point), the added sugar made the mixture so thick that it wasn't straining well at all. we went ahead and stirred in the liquids to dissolve the sugar and then strained out the pieces, which seemed to work very well. also, we tempered the egg yolks as we have small children and were concerned for raw yolks. all in all, a remarkable recipe and am sure it will become a summer staple in our household.
This is very good. A bit arduous to make, but if you like fussing, the favorable reviews from guests is worth the time.
Wow, possibly the best ice cream ever. I followed the prep of the orange puree as closely as I could. Unlike how the recipe depicts it, the sugar will melt AND burn. This concerned me but turned out to fantastic. Make sure you get all of the burnt sugar out of the pan. You won't regret it. Do to the lack of moisture after baking the oranges, I chose to leave the pulp on all sections of the oranges. The resulting puree was still VERY thick and had to be forced through a fine sieve with a spoon - but well worth the effort. The resulting dark orange/brown puree is amazing!! For the custard I followed the recipe for the most part but adjusted it to fit max volume of my ice cream maker. Will definitely do again. soon!