Delicious Orange Creamsicle Ice Cream (Print Version)
# Ingredients:
01 -
4 large egg yolks
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¾ cup granulated sugar
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1 ½ cups whole milk
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2 tablespoons orange zest (from about 4 oranges)
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½ teaspoon salt
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1 ½ cups heavy cream
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¾ cup fresh orange juice (from about 4 oranges)
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½ teaspoon vanilla extract
# Instructions:
01 -
Start by chilling your ice cream maker bowl for at least 24 hours until solid. This ensures proper churning later.
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In a medium bowl, whisk together egg yolks and sugar until smooth and pale yellow. This step incorporates air and creates a light texture. In a saucepan over medium heat, combine milk and salt. Heat until it just begins to simmer, then remove from heat—do not boil to avoid scalding. Temper the eggs by slowly whisking about ½ cup of hot milk into the yolk mixture. Gradually add this tempered mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 3–5 minutes). Strain through a fine mesh strainer into a clean bowl to remove any cooked egg bits.
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Stir in heavy cream, orange juice, orange zest, and vanilla extract until well combined. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled.
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Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (about 25 minutes) until it reaches soft-serve consistency.
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Transfer to an airtight container or loaf pan. Press plastic wrap directly onto the surface to prevent freezer burn. Freeze for at least 4 hours or until firm.
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Let sit at room temperature for about 5 minutes before scooping. Serve in bowls or cones for an authentic creamsicle experience!
# Notes:
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Serving Suggestions: Serve with fresh mint leaves or candied orange peel for garnish. Pair with shortbread cookies or citrus pound cake for an indulgent dessert.
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Tips & Tricks: Use freshly squeezed orange juice for maximum flavor. Chill your custard thoroughly before churning to ensure a creamy texture. Avoid overcooking the custard base; it should thicken gently without curdling.
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Storage & Reheating: Store in an airtight container in the freezer for up to two weeks. If frozen solid, let sit at room temperature for about 10–15 minutes before scooping.