Orange Ice Cream

The bright, tart-sweet flavor of an orange can certainly stand alone, but mellow it out with a silky custard made with heavy cream and it's magic. For a lighter frozen dessert, I might have made orange sherbet or frozen yogurt. For pure pow, orange sorbet. I was out of milk and yogurt but had plenty of organic heavy cream on hand, so ice cream it was.

Orange ice cream isn't the usual thing, so I didn't even look for a recipe. I've made so much ice cream since I got my machine last year that I really don't need a recipe; I just make it up as I go along! 

Sometimes I make uncooked ice cream, but more often I make it with a cooked custard base. With all that juice, an uncooked ice cream could turn out icy. So I went with a cooked custard base to lessen the chance of iciness. Good call! This ice cream is soooo smooth and creamy. And scoopable.

The flavor is reminiscent of my childhood favorite ice cream bar, Creamsicle® (also known as the 50/50 bar). Only this is super-premium organic ice cream. What a perfect way to celebrate the end of summer!

   

If you like this post, please Pin it and share it! 

Orange Ice Cream

(Makes about 1 quart)

1 1/2 cups (12 fluid ounces/355 ml) heavy cream
1/2 cup (3.5 ounces/99 grams) sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 1/2 cups (12 fluid ounces/355 ml) freshly squeezed and strained orange juice
2 tablespoons orange liqueur, optional
1 teaspoon vanilla extract

1 In heavy-bottomed 2-quart saucepan, heat cream just to a simmer.

2 While cream is heating, in 1.5-quart bowl whisk together sugar, cornstarch and salt. Whisk in the egg yolks until mixture is smooth.

3 Whisk hot cream into egg mixture, then pour mixture into the saucepan. Over low heat, stir constantly until mixture thickens and registers 170 degrees on instant-read thermometer, about 5 minutes; do not boil.

4 Stir in orange juice. Strain custard into a medium bowl (I use a 2-quart glass measure to make pouring into the machine easier); whisk in orange liqueur, vanilla and orange juice. Cover and refrigerate until well chilled, at least 8 hours or overnight.

5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.

6 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.

Note: Here is my review of the Cuisinart ICE-21. For more ice cream, sherbet and frozen yogurt recipes, go to the Recipes/Reviews index page.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

If you liked this post, please Pin it and share it!