Description
This creamy and refreshing homemade Orange Ice Cream recipe combines the bright citrus flavor of fresh oranges with a rich custard base. Churned to perfection and frozen to a smooth consistency, this dessert offers a delightful balance of tangy orange zest and sweetness, perfect for warm days or as a vibrant treat any time of year.
Ingredients
Scale
Custard Base
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
Flavorings & Cream
- 2 tablespoons orange zest (from about 4 oranges)
- 1 1/2 cups heavy cream
- 3/4 cup fresh orange juice (from about 4 oranges)
- 1/2 teaspoon vanilla extract
Instructions
- Chill the Ice Cream Bowl. Place the ice cream bowl in the freezer for at least 24 hours or until it is completely solid and you cannot hear any water sloshing when shaken. In the meantime, whisk the egg yolks and granulated sugar in a medium bowl until the mixture is smooth and pale yellow.
- Heat the Milk. Pour the whole milk and salt into a saucepan and warm it over medium heat. Allow it to come to a gentle simmer, making sure it does not boil, then remove from heat.
- Temper the Eggs. Slowly add about 1/2 cup of the hot milk to the egg yolk and sugar mixture while whisking constantly. This step prevents the eggs from scrambling by gradually raising their temperature.
- Cook the Custard. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon, which should take a few minutes.
- Strain and Mix Flavors. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Then, stir in the heavy cream, fresh orange juice, orange zest, and vanilla extract. Cover the bowl tightly with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate the mixture for at least 3 hours to chill thoroughly.
- Churn the Ice Cream. Pour the chilled custard mixture into the pre-frozen ice cream bowl and churn according to the manufacturer’s instructions, typically about 25 minutes, until it reaches the thick texture of soft-serve ice cream.
- Freeze Until Firm. Transfer the churned ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until fully solidified.
- Serve. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping and enhanced flavor.
Notes
- Ensure the ice cream bowl is thoroughly frozen for best churning results.
- Do not boil the milk to maintain a smooth custard texture.
- Tempering the egg yolks is crucial to prevent scrambling.
- Pressing plastic wrap on the surface of the custard and final ice cream prevents skin and ice crystals formation.
- Freshly squeezed orange juice and zest provide the most vibrant flavor.
- Allow ice cream to soften slightly before serving for optimal texture.
