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Orange Ice Cream

Helen T. Patterson
This homemade orange ice cream recipe combines the refreshing taste of fresh oranges with a rich, creamy ice cream base. It's the perfect treat for hot summer days or any time you're craving a citrusy dessert. With simple ingredients and a few steps, you can make a smooth, velvety ice cream that bursts with natural orange flavor, making it a crowd-pleaser for family and friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Frozen Treats
Cuisine American, Fruit-Based Desserts, Ice Cream
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Ice cream maker (or shallow dish if making by hand)
  • 1 medium saucepan
  • (1) Whisk
  • 1 Grater (for zesting)
  • 1 Fine-Mesh Strainer
  • 1 mixing bowl
  • 1 spatula
  • 1 Freezer-safe container (for storing the ice cream)

Ingredients
  

  • 4 large Oranges juiced and zested
  • 1 cup Heavy cream 240 mL
  • 1 cup Whole milk 240 mL
  • 3/4 cup Granulated sugar 150 g
  • 4 large Egg yolks
  • 1 tsp Vanilla extract optional

Instructions
 

Prepare the Orange Base:

  • Juice and zest 4 large oranges. Strain the juice to remove pulp and seeds, and set aside. Use a fine grater to zest one of the oranges, and set the zest aside for later.

Make the Custard:

  • In a medium saucepan, whisk the egg yolks and granulated sugar together until thick and pale. In a separate saucepan, combine the milk and heavy cream. Heat the milk mixture over medium heat until warm, but not boiling. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.

Cook the Custard:

  • Return the custard mixture to the stove over low heat. Stir constantly for 5-7 minutes until the mixture thickens slightly and coats the back of a spoon. Do not let it boil. Remove from heat.

Combine with Orange Juice and Zest:

  • Stir in the fresh orange juice and zest into the cooled custard. If you’re using vanilla extract, add it now for extra depth of flavor. Let the mixture cool to room temperature, then refrigerate it for at least 4 hours, or overnight for best results.

Churn the Ice Cream:

  • Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes) until the ice cream reaches a soft-serve consistency.

Freeze to Firm Up:

  • Transfer the ice cream to a freezer-safe container. Cover and freeze for at least 4-6 hours, or until firm.

Serve and Enjoy:

  • Once frozen, your homemade orange ice cream is ready to scoop and enjoy! Serve in bowls, cones, or alongside other desserts.

Notes

  • Chilling the Mixture: Don’t skip the chilling step—it helps the ice cream base set properly and churn smoothly.
  • No Ice Cream Maker? No problem! Pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 3 hours to break up any ice crystals.
  • Adding a Twist: For an added twist, consider mixing in chocolate chunks, nuts, or even a splash of orange liqueur for extra flavor.
  • Storage: 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 to soften before serving.
Keyword Orange Ice Cream