Orange Creamsicle Ice Cream (Print Version)
# Ingredients:
→ Custard Base Ingredients
01 -
4 large egg yolks
02 -
3/4 cup granulated sugar
03 -
1 1/2 cups whole milk
04 -
2 tablespoons orange zest (from about 4 oranges)
05 -
1/2 teaspoon salt
→ Mix-In Ingredients
06 -
1 1/2 cups heavy cream
07 -
3/4 cup fresh orange juice (from about 4 oranges)
08 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Chill your ice cream maker bowl for at least 24 hours before using to ensure proper churning.
02 -
Whisk together egg yolks and sugar until pale yellow. Heat milk and salt in a saucepan over medium heat until it starts to simmer. Gradually temper the egg mixture with the hot milk, then return to the saucepan. Cook on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 35 minutes). Strain through a fine mesh strainer to remove any solids.
03 -
Stir in heavy cream, fresh orange juice, orange zest, and vanilla extract until well combined. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 3 hours or overnight until completely chilled.
04 -
Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer's instructions, usually about 25 minutes, until soft-serve consistency.
05 -
Transfer churned ice cream to an airtight container. Press plastic wrap directly onto the surface to prevent freezer burn, and freeze for at least 4 hours until firm.
06 -
Let the ice cream sit at room temperature for about 5 minutes before serving. Enjoy in bowls or cones for a nostalgic creamsicle experience.
# Notes:
01 -
Chill the custard mixture thoroughly to ensure a creamy final texture.
02 -
Freshly squeezed orange juice enhances the ice cream's citrus flavor.