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Orange Ice Cream

A creamy, citrusy dessert that captures the taste of summer, perfect for hot days.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy whipping cream
  • 1.5 cups Whole milk
  • 1 cup Freshly squeezed orange juice (about 3 oranges) Fresh juice preferred for brighter flavor.
  • 1 cup Granulated sugar Dissolve completely to avoid grittiness.
  • 1 tablespoon Orange extract Intensifies flavor.
  • 2 teaspoons Vanilla extract
  • 1 pinch Salt Enhances overall flavor.

Method
 

Preparation
  1. Squeeze your oranges to get a full cup of fresh juice. Strain out any seeds or large pulp if desired.
  2. In a large mixing bowl, combine the heavy whipping cream and whole milk. Whisk until fully combined.
  3. Add the granulated sugar and freshly squeezed orange juice to the bowl and whisk until the sugar is completely dissolved.
  4. Mix in the orange extract, vanilla extract, and pinch of salt. Whisk until fully blended.
  5. Cover the mixture and chill in the fridge for at least 30 minutes before churning. For a quicker option, freeze for 15 minutes.
Churning
  1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (about 20 to 25 minutes) until it reaches a soft-serve consistency.
  2. Transfer the churned ice cream into a freezer-safe container. Press plastic wrap directly onto the surface, then seal the lid.
  3. Freeze the ice cream for 4 to 6 hours, or overnight for better firmness.
Serving
  1. Let the ice cream sit at room temperature for a few minutes before scooping to soften it slightly.
  2. Serve in a bowl, waffle cone, or right from the container.

Notes

For texture, ensure the mixture is cold before churning and avoid overchurning. Variations include adding orange zest, fruit purees, or chocolate chips.