This vibrant Orange Ice Cream is a refreshing take on classic custard, blending the intense sweetness of fresh-squeezed orange juice with the bright acidity of lemon. The base is enriched with heavy cream and half-and-half, while a rich layer of egg yolks ensures a luxuriously smooth texture. Infused with fresh orange zest, every scoop delivers an aromatic burst of citrus that feels both sophisticated and comforting. It’s the perfect finale to a summer barbecue or a cozy winter dinner, offering a palate-cleansing finish that isnâÂÂt overly sweet. Made from scratch with simple ingredients, this dessert captures the essence of fresh fruit in a creamy, frozen treat that family and friends will love.
Orange Ice Cream
Description
This vibrant Orange Ice Cream is a refreshing take on classic custard, blending the intense sweetness of fresh-squeezed orange juice with the bright acidity of lemon. The base is enriched with heavy cream and half-and-half, while a rich layer of egg yolks ensures a luxuriously smooth texture. Infused with fresh orange zest, every scoop delivers an aromatic burst of citrus that feels both sophisticated and comforting. It&# 226;ÂÂs the perfect finale to a summer barbecue or a cozy winter dinner, offering a palate-cleansing finish that isnâÂÂt overly sweet. Made from scratch with simple ingredients, this dessert captures the essence of fresh fruit in a creamy, frozen treat that family and friends will love.Ingredients
Directions
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Using a fine grater or zester, grate the zest from the oranges, being careful to remove only the orange part and avoiding the bitter white pith.
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Juice the oranges until you have accumulated 2 1/2 cups of fresh orange juice; reserve any remaining oranges for another use.
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In a bowl, combine the fresh orange juice and lemon juice, then set aside.
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In a medium, heavy-bottomed saucepan, combine the heavy cream, half-and-half, and orange zest.
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Heat the cream mixture over medium-high heat, stirring occasionally, until it just begins to boil.
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Immediately remove the saucepan from the heat.
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In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale yellow, thickened, and slightly creamy.
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While whisking the egg yolk mixture continuously and vigorously, slowly pour in the hot cream mixture to temper the eggs.
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Continue whisking until the mixture is fully combined and smooth.
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Stir in the reserved citrus juice mixture and vanilla extract.
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Strain the custard through a fine-mesh sieve into a large, flat container to remove the zest and any cooked egg bits.
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Cover the container and chill in the refrigerator until the mixture is completely cold, at least 4 hours or overnight.
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Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions until frozen.
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Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1458.7kcal
- % Daily Value *
- Total Fat 113.9g176%
- Saturated Fat 49.7g249%
- Cholesterol 2585.4mg862%
- Sodium 163.2mg7%
- Total Carbohydrate 76.8g26%
- Dietary Fiber 0.1g1%
- Sugars 74.6g
- Protein 39.9g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use sweet oranges like navel or Valencia.
Ensure the cream mixture is hot but not vigorously boiling when tempering the eggs to prevent scrambling.
If you do not have an ice cream maker, you can churn the mixture manually in the freezer by stirring every 30 minutes to prevent large ice crystals.
Store in an airtight container in the freezer for up to 2 weeks for optimal texture.
The lemon juice balances the sweetness of the oranges and cream; do not omit it.
