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I shocked my husband with how much orange flavour is packed into this ice cream. Thanks to a bunch of pretty orange zest and a hefty amount of vanilla, this ice cream seriously gives the perfect orange creamsicle flavour. It may just be my new favourite ice cream. *chef’s kiss*
Inspiration.
The flavour for this ice cream is inspired by my favourite bubble tea shop in Victoria called The Bubble Tea Place. I wouldn’t call it an authentic spot to get bubble tea but it is known for it’s creative flavours and friendly staff. Recently, my bubble tea bestie, Lindsay and I went for a tea and she highly recommended I try the new orange creamsicle concoction. She’d had it the week before and boy did she get my hopes up. And she was right to get my hopes so high. It was so fricken delish. It immediately inspired me to add this orange creamsicle flavour to my ice cream series. And oh my, does it ever hit the spot.
P.S. Try this ice cream with my hot fudge sauce. It kinda tastes like a Terry’s Chocolate Orange. Drool.
Check out the recipe video below for a tutorial on how to make this tangy delight:
Orange Creamsicle Ice Cream
Equipment
- ice cream machine
Ingredients
Orange Curd
- orange zest from 2 large oranges
- ½ cup freshly squeezed orange juice from aout 2 large oranges
- ¼ cup sugar
- 2 large eggs
- 1 tbsp corn starch
- ½ tsp sea salt
- ¼ cup butter cubed
- 1 tsp vanilla
Vanilla Bean Ice Cream
- ½ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cups heavy cream divided
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste or 1 more tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- To make the orange curd: combine the orange zest, juice, sugar, eggs, cornstarch and salt in medium sized saucepan and whisk well to combine.
- Add the butter to the mixture and cook over medium-low heat until thickened and very lightly bubbling. Do not boil.
- Transfer the curd to a container with a lid. Press a piece of plastic wrap directly onto the curd to prevent a skin from forming.
- Chill alongside your ice cream base for about 8 hours or overnight.To make the ice cream base, take a medium sized bowl and whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk and 1/2 cup of heavy cream in a medium sauce pan over medium heat.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanillas and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- Once the ice cream base has finished churning, remove the orange curd from the fridge and grab a large container with a lid.
- Transfer 1/2 of the ice cream to the container and top with scoops of 1/3 of the orange curd.
- Swirl the orange curd into the ice cream using a butter knife or spatula.
- Transfer the rest of the ice cream to the container and top with scoops of 1/3 of the orange curd.
- Swirl the orange curd into the ice cream again.
- Top with the rest of the orange curd and swirl again.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.
