Orange Creamsicle Ice Cream
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*
Servings: 6
Calories: 358kcal
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.