Orange Creamsicle Ice Cream
Homemade orange creamsicle ice cream, the perfect blend of vanilla and orange in every bite.
Servings: 4 plus
- 1 C whole milk
- 3/4 C granulated sugar
- 2 C heavy cream divided
- Pinch salt
- 5 large egg yolks
- 1/2 tsp vanilla extract
- Zest of 1 orange
- 1/2 C orange juice
- 1/2 tsp orange extract optional
To a large saucepan add milk, sugar, 1 and 1/2 cups heavy cream and salt. Cook, stirring occasionally, over medium-low heat until sugar is dissolved and mixture is steaming.
In a small bowl, whisk yolks, continue to whisk while slowly drizzling warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking over medium-low heat until mixture coats the back of a wooden spoon. Pour through a fine mesh strainer into a large bowl.
Add remaining 1/2 cup heavy cream and vanilla to one medium bowl. Add 1/2 cup orange juice, zest and optional orange extract to a second medium bowl. Pour 1 and 1/2 cup warm milk mixture into each medium bowl, containing heavy cream and orange juice. Cool over an ice bath, stirring occasionally. Transfer vanilla mixture to one container, cover and chill. Transfer orange mixture to a second container, cover and chill 4 hours or overnight.
When liquid is sufficiently chilled, remove one container and churn according to manufacturer's instructions. Place in a freezer safe container for 45-60 minutes to harden slightly. Spread ice cream in one half of an 8x4-inch loaf pan. Place in the freezer. Repeat method with remaining liquid and a fully frozen ice cream bowl. Freeze mixture 45-60 minutes prior to filling the second half of your loaf pan. *Alternately if you have two freezer bowls, churned ice cream can be frozen at the same time then divided into the loaf pan and frozen together instead of in two batches. Freeze until solid, at least 4 hours.
Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel