Description
This homemade orange ice cream is a creamy, refreshing dessert perfect for summer. Made with fresh orange juice and zest, it offers a bright citrus flavor balanced with smooth creaminess. The recipe is simple and requires an ice cream maker to churn the mixture into a rich and velvety treat that freezes to the perfect texture.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice, strained
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Dissolve Sugar in Milk: In a medium saucepan, combine the whole milk, granulated sugar, orange zest, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. This step infuses the milk with a bright orange flavor and prepares the base for the ice cream.
- Add Flavorings and Cool: Remove the saucepan from heat and stir in the strained fresh orange juice and vanilla extract. Allow the mixture to cool completely at room temperature. Cooling prevents the ice cream maker from overheating and helps flavors meld.
- Chill the Mixture: Place the cooled mixture into the refrigerator and chill for at least 2 hours until well chilled. This step ensures proper texture during churning.
- Incorporate Heavy Cream: Once the base is chilled, stir in the heavy cream to enrich the mixture and contribute to the creamy texture of the final ice cream.
- Churn the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Churning aerates the base and thickens it to a creamy consistency.
- Freeze to Set: Transfer the churned ice cream into a freezer-safe container and freeze for 2 to 3 hours to firm up before serving. This final freeze gives the ice cream the perfect scoopable texture.
Notes
- For a brighter orange flavor, add an extra teaspoon of orange zest to the base.
- Blood oranges or mandarin oranges can be substituted for fresh orange juice for a unique flavor twist.
- If the ice cream becomes too firm after freezing, let it sit at room temperature for a few minutes before scooping to soften slightly.
