Orange Ice Cream, Version 1

I am titling this “Version 1” because everything was great…except the ice cream isn’t a perfect smooth texture, so I would like to try to improve that for next time.

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In the meantime, this is still a great ice cream…a nice orange flavor, even when frozen (did you know cold foods taste less strongly of their flavors than warmer foods?), and it stays soft in the freezer!

All of us were fans…the Fudgelet was reluctant to try it. He made me have some before he was willing to try the tiniest drop of it, and then he kept asking for more. He also learned the phrase “ice cream” immediately as a result, haha.

Directions for Orange Ice Cream, Version 1

  • 1.5 cups heavy cream
  • 1.5 cups milk
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • Zest from 2 Navel oranges, plus juice from 1/2 of one (the juice might have led to the texture problem, so you could leave it out like I will try next time)
  • 3 egg yolks
  • 1-2 Tablespoons Vodka (to help keep the ice cream softer), optional

In a medium saucepan, stir together the cream, milk, sugar, salt, zest, and juice.

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Heat over medium low heat until the sugar is dissolved and the temperature is around 170-175 F. Then, remove from the heat, cover, and let steep for 1 hour.

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Add the egg yolks to the pan, whisking them in.

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Turn the heat back on, again medium low, whisking constantly until the custard thickens and it reaches a temperature of 180-185 F. Pour through a mesh strainer set over a large bowl.

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Cool for a few minutes, then cover and place in the refrigerator to chill for at least 4 hours, or overnight.

Stir in the vodka then churn according to your ice cream maker’s instructions.

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Pour into a container to freeze for a few hours so that it can become firm.

Directions for Orange Ice Cream, Version 1 (without pictures)

  • 1.5 cups heavy cream
  • 1.5 cups milk
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • Zest from 2 Navel oranges, plus juice from 1/2 of one (the juice might have led to the texture problem, so you could leave it out like I will try next time)
  • 3 egg yolks
  • 1-2 Tablespoons Vodka (to help keep the ice cream softer), optional

In a medium saucepan, stir together the cream, milk, sugar, salt, zest, and juice. Heat over medium low heat until the sugar is dissolved and the temperature is around 170-175 F. Then, remove from the heat, cover, and let steep for 1 hour.

Add the egg yolks to the pan, whisking them in. Turn the heat back on, again medium low, whisking constantly until the custard thickens and it reaches a temperature of 180-185 F. Pour through a mesh strainer set over a large bowl. Cool for a few minutes, then cover and place in the refrigerator to chill for at least 4 hours, or overnight.

Stir in the vodka then churn according to your ice cream maker’s instructions. Pour into a container to freeze for a few hours so that it can become firm.

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