1 to 2 servings
YouTube instructional video is at the bottom.
What you’ll need
Heavy whipping cream (Room temp)
Whole milk (Room temp)
Sugar
Salt
Large eggs (Room temp)
1 Large orange (Room temp)
Vanilla extract
Orange extract
Orange gel paste or liquid food coloring
Tools you’ll need
1 1/2 quart ice cream maker (Cuisinart)
Citrus juicer
Citrus zester
Airtight container or bowl
Preparation of ingredients
Egg yolk and sugar mixture
Step 1- Separate 3 egg whites from 3 egg yolks (Room temp). Place the egg whites into a small bowl and place the egg yolks into a separate medium-sized bowl.
Step 2- Add 2/3 cup sugar and 1/4 teaspoon salt into bowl with the egg yolks. Stir vigorously with a whisk for 30 seconds to 1 minute and set aside.
Orange
Step 3- Rinse 1 large orange with cold water. Zest the entire orange using the citrus zester. Cut the orange in half. Juice each half of the orange using the manual citrus juicer. Once done pour the squeezed orange juice into a mesh strainer with a measuring cup underneath it. You should have 1/3 cup orange juice left over.
Milk / Heavy cream and orange zest mixture
Preheat fire to medium heat.
Step 4- Add 2 cups heavy whipping cream (Room temp), 1 cup whole milk (Room temp), and 1 or 2 tablespoons orange zest into a medium-sized pot. Stir all ingredients together. Let get hot for 2 to 3 minutes.
Orange custard base
Step 5- While mixing the egg yolk and sugar mixture, pour the hot milk, heavy cream and orange zest mixture 3 separate times. Once done pour 1/3 cup squeezed orange juice and continue to stir until combined.
Preheat fire to medium-low heat.
Step 6- Pour the orange custard mixture back into a medium-sized pot and stir continuously for 5 to 7 minutes.
Step 7- Add custard base into a mesh strainer with a medium-sized bowl underneath it. Notes- The orange zest will be in the mesh strainer. You have the option of whether you want to add it back into the custard mixture or discard it. If the mesh strainer has lots of egg particles in it or the custard base has a strong eggy smell, you’ve overcooked your custard and will have to make it over again.
Step 8- Add 1 1/2 teaspoons orange extract, 1 teaspoon vanilla, and 1/8 teaspoon orange gel paste or 4 drops of orange liquid food coloring. Stir until combined.
Step 9- Carefully place plastic wrap on top of the custard. This will prevent that skin from forming on the top. Cover bowl with lid and place into the fridge for 4 to 6 hours or overnight.
Making the orange ice cream
Notes- Freeze your ice cream maker base 24 to 48 hours or according to the instructions on your ice cream maker’s instructional manual before making your ice cream.
Step 10- Turn your ice cream maker on and pour the orange custard into the base of your ice cream maker. Let churn for 25 to 30 minutes.
Step 11- If the ice cream stops moving, it is ready. Turn ice cream maker off. Place the ice cream maker’s agitator with all the ice cream attached to it into a medium-sized bowl. Remove the ice cream from the ice cream maker’s agitator into the medium-sized bowl. If there’s any remaining ice cream left in the ice cream maker’s base, quicky removed it and place it into a medium-sized bowl with the rest of the ice cream.
Step 12- Spread the ice cream around with a spoon as evenly as possible. Cover bowl with lid and place into freezer for 4 to 6 hours or overnight before serving.
YouTube instructional video
