Orange Creamsicle Ice Cream
Orange Creamsicle Ice Cream is a creamy, tangy dessert that combines the bright, citrusy flavor of fresh oranges with the smooth, velvety richness of vanilla ice cream. This nostalgic treat is perfect for summer, but you can enjoy it all year long. The balance of sweet and tangy, paired with a creamy texture, makes it an irresistible dessert for family gatherings, parties, or a sweet afternoon indulgence.
Equipment
- 1 Ice Cream Maker
- 1 medium saucepan
- (1) Whisk
- 1 mixing bowl
- 1 Fine Mesh Strainer (optional, for smooth texture)
- 1 spatula
- 1 Measuring cups and spoons
- 1 Storage Container (freezer-safe)
- 1 Ice Cream Scoop
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- Zest of 2 Oranges
- 1/2 cup Fresh Orange Juice
- 4 large Egg Yolks
- Pinch of Salt
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the heavy cream, milk, granulated sugar, orange zest, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling.
Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly. This step is called tempering, and it helps prevent the eggs from scrambling.
Combine the Egg Yolk Mixture:
- Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not allow the mixture to boil.
Strain and Cool:
- Remove the saucepan from the heat. If desired, strain the custard through a fine mesh sieve to ensure it’s smooth. Allow the mixture to cool to room temperature.
Add Orange Juice and Vanilla:
- Once cooled, stir in the fresh orange juice and vanilla extract. Mix well.
Chill the Custard:
- Place the mixture in the fridge for at least 4 hours, or overnight, to fully chill.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, or until it reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container and spread it out evenly. Freeze for at least 4 hours to firm up.
Serve and Enjoy:
- Scoop and serve your delicious homemade Orange Creamsicle Ice Cream in cones, bowls, or as part of an ice cream sandwich!
Notes
- Consistency Tip: If you don’t have an ice cream maker, pour the mixture into a container and freeze it, stirring every 30 minutes for the first few hours to avoid ice crystals forming.
- Storage Tip: Store leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Let it sit at room temperature for a few minutes before serving for easier scooping.
- Flavor Variations: Try adding chocolate chips, crushed vanilla wafers, or a swirl of orange syrup for added texture and flavor.
- Dairy-Free Option: Swap the heavy cream and milk with coconut cream and almond milk for a dairy-free version. Make sure to use dairy-free vanilla extract and sugar.
- Egg-Free Version: Skip the egg yolks and follow a no-cook recipe using condensed milk and cream for a simpler option.