Orange Ice Cream
Let’s be honest. We’ve all been there. You get a craving for a bright, zesty orange ice cream, so you scroll through recipes, find one that looks promising, and spend an afternoon churning. The result? A rock-hard, icy block that’s more akin to a granita than the creamy dream you had in mind. You need a chisel, not a scoop, to get it out of the tub. It’s a heartbreaking experience. So, let's break this down together and see what makes a luscious, scoopable ice cream versus the un-scoopable one you’ve already tried. The secret isn't just in the flavor; it's in the architecture of the base. My secret to making a truly amazing orange ice cream is twofold: using a proper custard base for richness and incorporating two kinds of orange—both the vibrant pulp and chewy bits of candied orange peel.
The pulp gives you that fresh, juicy orange flavor, while the candied peel adds a surprising, delightful textural contrast. The custard base—rich with egg yolks and cream—is what prevents those dreaded ice crystals from forming, ensuring a smooth, velvety texture that is a joy to scoop. This is a perfect texture that will be enjoyed simply scooped out in a wafer cone, allowing the pure orange flavor to shine. But its versatility is where it truly excels. It can be served as a quick, elegant plated dessert, perhaps resting on top of a thin slice of homemade gingerbread with a generous dollop of chantilly cream. Or, for a show-stopping centerpiece, mold it out into a perfect round to be sandwiched between a layer of pumpkin and chestnut ice cream, building the ultimate Autumn vacherin cake. This isn't just ice cream; it's a building block for incredible desserts.
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A velvety and tasty citrus ice cream...
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Ice Cream Base
- Mix the sugar with the ice cream stabilizer. In the saucepan on medium heat, warm up milk and heavy cream to 95ºF/35ºC, add the milk powder, egg yolks and honey. At 113ºF/45ºC, add the stabilizer-sugar mixture and dextrose and mix.
- Cook ice cream base to 185ºF/85ºC on medium heat, and remove from the heat.
- Pass custard through a sieve and store in the refrigerator.
Orange Mixture
- This recipe works with blood orange or mandarin. To make orange puree, use Navel orange's segments / flesh only and blend (don't strain). Indeed, using orange juice itself would be too thin and watery. Orange juice from concentrated works fine too. With the immersion blender, mix together the orange puree with In the cubed candied orange peels.
- Add the chilled ice cream base, Cointreau and blend well. Refrigerate for 4 hours at least prior to churn or for up to 48 hours.
Churning
- Churn orange ice cream for 40-45 minutes. If assembling ice cream for frozen cake, the ice cream must be mold out immediately after being churned.
Storage
- Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.
How To Serve Ice Cream
- Take the orange ice cream from the freezer and place it in the refrigerator for about 15 minutes. This allows it to soften slightly for easier scooping. Enjoy!
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