06 September 2012

Orange Ice Cream

Orange Ice Cream / www.delightfulrepast.com

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!

Orange Ice Cream / www.delightfulrepast.com

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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.

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Thomas "Sully" Sullivan said...

Oh, you had me with, “…mellow it out.” I’ve been seduced. Maybe it goes back to those orange Creamsicles. Nothing better on a hot humid day when you’ve been living large and fast all day long as a kid in Detroit! And you know you’re there in cuisine lingo when you transcend the need for recipes. I’m more inclined to see that as the hallmark. Good recipes can’t be written down because they involve good judgment and second by second innovation by whoever is minding the stove or drain board. 5 Popsicle sticks!

Jean | DelightfulRepast.com said...

Thanks, Sully! Yep, Creamsicles were my favorite, but once in a while I branched out - Fudgesicle, Big Stick, Sidewalk Sundae, orange or root beer or lime popsicles; and there was a chocolate-coated, banana-flavored one, the name of which I can't recall. Tasted really fake, but once in a while ...

Angie's Recipes said...

Jean, you have been in the mood for ice cream, haven't you? ;-) The more, the merrier!
It's velvety, creamy and fingerlicking!

Jean | DelightfulRepast.com said...

Angie, thank you, but I *need* to get in the mood for some lighter fare soon!

Mr. P said...

That looks so delicious! I LOVE homemade ice cream because you can make whatever flavour you want. Haven't tried orange yet, but it's on the list!

Jean | DelightfulRepast.com said...

Thanks, Mr. P! Check my Recipes/Reviews index page for lots of other flavours too. I'm going to make orange frozen yogurt next.

Mary said...

I haven't made ice cream in a couple of months and I need to change that. This orange version sounds delicious!

Jean | DelightfulRepast.com said...

Mary, thank you! I hope you'll like it as much as we do!

Sippity Sup said...

I was thinking Creamsicle all the way through this post. Then you mentioned it at the end and spoiled the joke I had planned. Don't worry it was a lame joke. GREG

Jean | DelightfulRepast.com said...

Is that you, Sup? Sorry I spoiled your joke - I'd still like to hear it, lame or not!

Unknown said...

Mmmmm... orange ice cream! It always makes me think of creamsicles!!

P.S... I'm so glad I can comment now!! YAY!!

Jean | DelightfulRepast.com said...

Jenn, I'm glad too! Glad we figured out that technical difficulty! Orange ice cream would be a very refreshing dessert after a meal with one of your wonderful zesty sauces.

L.D. said...

Hi, Jean! Didn't the mixture curdle because of the acidity in the orange juice?

Jean | DelightfulRepast.com said...

Hi L.D. No, not at all. I made the ice cream exactly as I wrote it down and there was no curdling after I added the juice. Thanks for reminding me of this recipe - think I'll make some this week!