Craving something sweet and tangy? This homemade orange ice cream is like summer in a bowl. It’s creamy, citrusy, and reminds me of those dreamy orange Creamsicles from childhood. Plus, it’s surprisingly easy to make at home.
Let’s dive into the recipe—and don’t worry, you don’t need fancy equipment (though an ice cream maker helps).
Quick Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill/Freeze Time: 8 hours
- Total Time: About 9 hours
- Serves: 6
What You’ll Need:
- Ice cream maker (optional!)
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Plastic wrap
Pro Tips:
Need more (or less)? Double or halve the recipe—but check your freezer space before scaling up!
Want to make this ahead? Prep the custard base the day before and churn it the next day.
Ingredients
Here’s what you need to get started:
- 4 egg yolks
- ¾ cup sugar
- 1½ cups whole milk
- 2 tbsp orange zest (about 4 oranges)
- ½ tsp salt
- 1½ cups heavy cream
- ¾ cup fresh orange juice (about 4 oranges)
- ½ tsp vanilla extract
Swaps and Substitutions:
- No eggs? Use 2 tablespoons cornstarch instead.
- Dairy-free? Coconut cream and milk work great.
- Looking for a natural sweetener? Try honey or maple syrup.
Ingredient Tip: Use fresh orange juice (not bottled) for the best flavor. Organic oranges are ideal if you’re using the zest!
How to Make Orange Ice Cream
Here’s a step-by-step guide that’s easy to follow:
1. Make the Custard Base
- Whisk the Egg Mixture: Combine egg yolks and sugar in a bowl. Whisk until smooth and pale yellow. (Think creamy ribbons when you lift the whisk!)
- Heat the Milk: Warm milk and salt in a saucepan over medium heat. Don’t let it boil—it should just start to steam.
- Temper the Eggs: Slowly pour about ½ cup of warm milk into the egg mixture, whisking constantly. (This keeps the eggs from cooking too quickly.)
- Cook the Custard: Pour the tempered eggs back into the saucepan. Stir constantly on low heat for 5–7 minutes until thick enough to coat the back of a spoon.
2. Add Flavor and Chill
- Mix In the Good Stuff: Strain the custard into a bowl to catch any lumps. Stir in the heavy cream, orange juice, orange zest, and vanilla.
- Chill It: Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight.
3. Churn and Freeze
- Time to Churn: Add the chilled custard to your ice cream maker and churn according to the instructions. It should look like soft-serve when it’s ready.
- Freeze It Firm: Transfer the churned mixture to a container. Cover with plastic wrap, press it down flat to avoid ice crystals, and freeze for 4–5 hours.
4. Serve and Enjoy!
Let the ice cream sit at room temperature for a few minutes before scooping. Serve in bowls or cones, and dig in.
Fun Variations
Want to mix things up? Try these ideas:
- Boozy Version: Add a splash of Grand Marnier for an adult twist.
- Extra Citrus Love: Swap some orange zest for lemon or lime zest.
- Winter Vibes: Use blood oranges for a deeper, richer flavor.
Tips for Serving and Storing
- How to Serve: Scoop this creamy treat into waffle cones, or garnish with fresh orange slices for a pretty finish.
- Best Pairings: It’s amazing with shortbread cookies or a glass of iced tea.
- Store It Right: Keep it in an airtight container for up to 2 weeks. Lay plastic wrap right on the surface to prevent freezer burn.
This orange ice cream is smooth, creamy, and loaded with fresh citrus flavor. Whether you’re reliving those Creamsicle days or just trying something new, this recipe is a must-try. It’s easy, fun, and absolutely delicious.
Ready to give it a go? Go grab some oranges and start churning!
PrintOrange Ice Cream
Indulge in the creamy, tangy goodness of homemade Orange Ice Cream! This recipe combines the richness of a custard base with the vibrant flavor of fresh oranges for a dessert that’s both nostalgic and elegant. Perfect for summer days or any time you crave a refreshing treat, this ice cream is a delightful balance of sweet and citrusy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1½ cups whole milk
- 2 tablespoons orange zest (from about 4 oranges)
- ½ teaspoon salt
- 1½ cups heavy cream
- ¾ cup fresh orange juice (from about 4 oranges)
- ½ teaspoon vanilla extract
Ingredient Notes: Use freshly squeezed orange juice and organic oranges for zest to maximize flavor. Ensure all dairy ingredients are at room temperature before starting for smoother blending.
Instructions
Step 1: Prepare the Custard Base
- In a medium bowl, whisk egg yolks and sugar until smooth and pale yellow. The mixture should form ribbons when lifted.
- Heat milk and salt in a saucepan over medium heat until it simmers (do not boil).
Step 2: Temper the Eggs
- Gradually whisk about ½ cup of the hot milk into the egg mixture to temper it. Then, pour the tempered mixture back into the saucepan with the remaining milk.
Step 3: Thicken the Custard
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Avoid overheating to prevent curdling.
Step 4: Add Flavor and Chill
- Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in heavy cream, orange juice, orange zest, and vanilla extract until combined. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight.
Step 5: Churn and Freeze
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 25 minutes). The texture should resemble soft serve when done.
- Transfer to a shallow container or loaf pan, cover with plastic wrap or wax paper pressed onto the surface, and freeze for at least 4 hours or until firm.
Step 6: Serve and Enjoy!
- Let sit at room temperature for about 5 minutes before scooping for easier serving.
Notes
Serving Suggestions: Serve in chilled bowls or waffle cones for an authentic summer vibe. Garnish with fresh orange slices or candied orange peel for added flair.
Tips & Tricks:
- Use organic oranges for zest to avoid waxy residues.
- Stir constantly while cooking the custard to prevent lumps or curdling.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. If frozen too hard, let it sit at room temperature for about 5–7 minutes before scooping.