Orange Creamsicle Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
480 ml heavy cream
02 -
240 ml whole milk
03 -
150 g granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
Zest of 2 oranges
06 -
120 ml fresh orange juice
07 -
4 large egg yolks
08 -
Pinch of salt
# Instructions:
01 -
In a medium saucepan, combine heavy cream, whole milk, granulated sugar, orange zest, and a pinch of salt. Heat gently over medium heat, stirring occasionally, until the mixture is hot but not boiling.
02 -
In a separate bowl, whisk the egg yolks until smooth. Gradually pour about 120 ml of the hot cream mixture into the yolks, whisking constantly, to gradually raise their temperature.
03 -
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon, 5–7 minutes. Avoid boiling.
04 -
Remove from heat. Strain the custard through a fine-mesh sieve for a silky texture, if desired. Allow the custard to cool to room temperature.
05 -
Once cooled, stir in the fresh orange juice and pure vanilla extract until evenly combined.
06 -
Cover the custard mixture and refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.
07 -
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20–25 minutes, until it reaches a soft-serve texture.
08 -
Transfer the churned ice cream to a freezer-safe container, spreading it out evenly. Freeze for at least 4 hours to set and firm.
09 -
Scoop into bowls, cones, or use for ice cream sandwiches. Serve immediately and enjoy while cold.
# Notes:
01 -
Chilling the custard overnight develops a creamier texture and melds the orange flavor.