Orange Ice Cream

22 Ratings
  • 5 4
  • 4 5
  • 3 12
  • 2 1
  • 1 0

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Everyday Food, June 2009

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Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 1 1/2 quarts
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Ingredients

Directions

  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

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  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

  • Stir orange zest into custard. Cover and let stand 30 minutes.

  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

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Reviews (3)

22 Ratings
  • 5 4
  • 4 5
  • 3 12
  • 2 1
  • 1 0
Martha Stewart Member
03/31/2017
After seeing this recipe, I decided I should use this simple way to make basic custard for all my ice cream recipes, and I have to tell you - it works a CHARM! Thank you SO much for this. You should try melting a bar of very good dark chocolate (minimum 60%) into the custard that's been infused with the orange - a match made in heaven!
Martha Stewart Member
07/24/2014
I used the zest of four small oranges and the orange flavour is fantastic! Lovely custard recipe too. Will definitely make again
Martha Stewart Member
09/23/2012
The recipe for the custard is great, but how much orange zest is a strip? This should be clearer - I used the zest of a medium sized orange, and the orange flavor is pretty subtle. Should I have used more?
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