Orangesicle Ice Cream
This Orangesicle ice cream recipe brings together the refreshing tang of orange and the rich creaminess of vanilla ice cream in a perfect frozen treat. With a base made from fresh orange juice and zest, combined with the smoothness of cream and vanilla, this homemade ice cream offers a delightful twist on the classic creamsicle. Whether you’re craving a cool treat on a hot day or want to bring a touch of nostalgia to your kitchen, this recipe is sure to impress.
Equipment
- Ice Cream Maker: 1 (Manual or Electric)
- Mixing Bowls: 2 medium
- Whisk (1)
- Zester or Grater: 1
- Measuring cups and spoons (1 set)
- Storage Container: 1 airtight container (for freezing the ice cream)
Ingredients
- 1 ½ cups 360 ml Heavy Cream
- 1 ½ cups 360 ml Whole Milk
- 1 cup 240 ml Fresh Orange Juice (about 3-4 medium oranges)
- 1 tbsp Orange Zest from 1 large orange
- ¾ cup 150 g Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Large Egg Yolks optional for custard-style base
- Pinch of Salt
Instructions
Prepare the Orange Mixture:
- Juice the oranges to make 1 cup of fresh orange juice. Zest one orange using a zester or grater. In a bowl, combine the orange juice, zest, and sugar. Stir until the sugar is dissolved.
Make the Ice Cream Base:
- In another bowl, whisk together the heavy cream, whole milk, and vanilla extract. If you’re using egg yolks for a custard-style base, whisk the egg yolks and remaining sugar in a medium saucepan over medium-low heat. Gradually pour the milk-cream mixture into the egg mixture, whisking constantly, until the custard thickens (around 170°F/77°C) and coats the back of a spoon. Remove from heat and let it cool slightly.
Combine the Mixtures:
- Once the cream base has cooled, mix it with the prepared orange juice mixture. Stir until everything is well incorporated. Taste and adjust the sweetness or citrus flavor if needed.
Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes around 20-25 minutes, and the ice cream should reach a soft-serve consistency.
Freeze and Firm Up:
- Transfer the ice cream to an airtight container, smoothing the top. Cover with a lid or plastic wrap and freeze for at least 4 hours, or overnight, until fully firm.
Serve and Enjoy:
- Scoop the Orangesicle ice cream into bowls or cones and enjoy your homemade, refreshing treat!
Notes
- Orange Flavor: For the best flavor, always use fresh oranges. Fresh orange juice and zest will give the ice cream a more vibrant and natural citrus flavor compared to store-bought juice.
- Egg Yolks: Using egg yolks in this recipe creates a custard-style base, which makes the ice cream richer and smoother. However, if you prefer a simpler version, you can skip the egg yolks and proceed with the no-custard version.
- Churning Tip: Be careful not to over-churn your ice cream. Over-churning can make it dense and icy. Keep an eye on it during the churning process and stop when it reaches a soft-serve consistency.
- Storage: Store any leftover ice cream in an airtight container in the freezer. For the best texture, enjoy it within 2-3 weeks. Be sure to cover the surface with plastic wrap to prevent ice crystals from forming.