Orange Ice Cream
- Total Time
- 50 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 5navel oranges (enough for 1 cup of juice), plus oranges for serving shells (see note)
- 1cup sugar
- 1tablespoon fresh lemon juice
- 2cups milk
- 2cups heavy cream
- 4egg yolks
- ¼teaspoon vanilla extract
Nutritional analysis per serving (8 servings)
393 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 5 grams protein; 46 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
- Step 1
Remove the peel from one orange, including a little of the white pith.
- Step 2
Cut the peel into quarter-inch lengths and then into quarter-inch squares.
- Step 3
Place the peel in a saucepan with water to cover and boil for 10 minutes.
- Step 4
Rinse under cold running water, drain, then repeat the process.
- Step 5
When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
- Step 6
Juice the oranges, add the lemon juice and chill.
- Step 7
In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat. Stir with a wooden spoon until the sugar is desolved.
- Step 8
In a large bowl, whisk the egg yolks until they coat the whisk.
- Step 9
Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
- Step 10
When the mixture is cool, add the vanilla and chill thoroughly.
- Step 11
Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
- Step 12
Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
- Step 13
Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.
- To make the orange shells, slice off the the top quarter of the orange. Carefully remove the pulp from the oranges, leaving the pith and skin intact. Drain the pulp through a sieve over a bowl and press the pulp gently to extract all the juice. Reserve one cup of the juice for the ice cream and the remainder for another use. Put the orange shells and tops in a plastic bag and freeze. When the ice cream is made, spoon it into the shells, cap and freeze until ready to serve. To make lemon ice cream, follow the above recipe, substituting a half-cup of lemon juice for the one cup of orange juice.
Private Notes
Comments
Very bland, not much orange flavor. I added orange extract and candied ginger. I think the ratio of orange to dairy is off.
Phenomenal!! I made a version inspired by this recipe, but added my own oomph. I used the 2 cups of cream and only about a cup of milk (maybe a bit more), because that’s what i had. I didn’t do the whole boil the peel thing - ain’t nobody got time for that! I used the grated peels from the oranges i juiced instead. And then I added some Cointreau. And finally i added mini chocolate chips (not sure if that is necessary) So much orange flavor! This ice cream is so delicious!!
I thought the orange flavor was sufficient, but could’ve been better. The recipe didn’t make sense to me bc it just kept taking the orange flavor away from the zest! Don’t get any of the pith, maybe Blanche it once to soften it. Add no more than 1/4 c sugar to the zest and don’t drain the liquid out before you put it in the machine. Why would you do that? You could probably also reduce your orange juice. Start with 1.5 c and reduce it to one. But it might change the flavor to “cooked” orange
I was hoping this ice cream would throw a punch with some intense orange flavor. It didn't. It's soft and subtle, and who wants subtle orange ice cream?!? I want orange ice cream that sings and dances! One that makes the neighbors call, telling you to turn it down over there! For screaming orange ice cream you'll need a different recipe. This anemic one isn't it.
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