Orange Creamsicle Ice Cream
A nostalgic blend of tangy orange zest and creamy vanilla, Orange Creamsicle Ice Cream brings the perfect balance of tart and sweet in every spoonful. Whether homemade or store-bought, it's a summer favorite that never goes out of style.
Equipment
- Ice cream maker
- Mixing bowls
- Saucepan
- Fine grater or zester
- Whisk
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp fresh orange zest
- 1/3 cup orange juice concentrate thawed
- 2 tsp pure vanilla extract
- 4 egg yolks
- 1/2 cup granulated sugar
Instructions
- In a saucepan, combine heavy cream and milk. Warm over medium heat until steaming but not boiling.
- Add orange zest and let steep for 30 minutes, then strain zest out.
- In a separate bowl, whisk egg yolks and sugar until pale and fluffy.
- Slowly pour the warm cream mixture into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly (do not boil).
- Remove from heat and stir in vanilla extract and orange juice concentrate.
- Chill the mixture in the refrigerator for 4–6 hours or until fully cooled.
- Pour into an ice cream maker and churn according to manufacturer instructions.
- Transfer to a freezer-safe container and freeze for at least 4 hours or overnight before serving.
Notes
Steeping the orange zest enhances the citrus aroma without bitterness.
For extra indulgence, fold in white chocolate chips or swirl in vanilla bean paste before freezing.
Let the ice cream sit at room temperature for 5 minutes before scooping to enhance the flavor.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 4gFat: 20gSugar: 20g
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