Orange Ice Cream

By Amanda Hesser

Total Time
10 minutes, plus freezing
Rating
4(20)
Comments
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This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.

Featured in: The Way We Eat; Sauced in Translation

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Ingredients

Yield:6 servings
  • 6oranges, zested and juiced
  • 1lemon, zested and juiced
  • 1cup plus 3 tablespoons sugar
  • 2cups crème fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

367 calories; 15 grams fat; 8 grams saturated fat; 1 gram trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 55 grams sugars; 3 grams protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using your fingers, firmly blend the zests and the sugar. Strain the citrus juices into a saucepan. Add the zest-sugar and place over low heat. Stir just until the sugar dissolves, about 1 minute. Whisk in the crème fraîche.

  2. Step 2

    At this point, you may strain the mixture into a 1½ -quart mold, cover and freeze it, or you may chill it and then churn it in an ice-cream maker, following the manufacturer's instructions. Ice cream made in a mold will be dense and icy (unmold by dipping the base of the mold in a bowl of hot water for a minute or two); churned ice cream will be more like a mousse.

Ratings

4 out of 5
20 user ratings
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Comments

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Lizzy

This didn’t go over well with us. The mouthfeel is too oily. I’ll likely alter using 1/2 whole milk. The flavor though, is to die for! I used 6 med. Valencia oranges.

JDM

Would appreciate a hint as to measurements, as to “6 oranges”...small? Medium? Large? Tablespoons, cups? Any help would be appreciated.

CYW

You could try tasting the mixture and if it's not orange-y enough for you, add more citrus.

Sharon

That's exactly what I was thinking when I read the recipe! Does more or less juice make a big difference to the ratio? Or does it just not matter?

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