Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. (Larger image.) Makes 1 quart.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: About 1 quart
Ingredients:
- 1 1/2 cups freshly squeezed orange juice (strain to remove pulp)
- 1/3 cup (100 grams) granulated white sugar (or to taste)
- 1 Tbsp. orange zest
- 1 1/4 cups heavy whipping cream
- 1/4 cup whole milk
- 2 tsp. fresh lemon juice
- 1/2 tsp. pure vanilla extract
Preparation:
1. Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat.
2. Chill in refrigerator for 4 hours (until approximately 40 degrees).
3. Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*
4. Chill in freezer for at least two hours until set.
Garnish with candied orange peel or candied ginger.
*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.