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


Recipe Summary

20 mins
50 mins
Makes 1 1/2 quarts


Ingredient Checklist


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

  • 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).


Reviews (3)

22 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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!
Rating: 5 stars
I used the zest of four small oranges and the orange flavour is fantastic! Lovely custard recipe too. Will definitely make again
Rating: Unrated
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?