Orange Ice Cream Recipe & Photo

hot summer's day begs for something cold. Oh, we could sip on a cold drink but nothing says 'Summer' like a bowl of homemade ice cream. I have the feeling that many people steer clear of making their own because it seems too time consuming. And I will admit that making a custard based ice cream does involve a little work.

But this recipe is different as there is no 'cooking' involved; just the stirring together of the ingredients. Think of it as an "iced" cream, as this is how I would describe its lovely grainy texture (like a sherbet) that's full of citrus flavor yet rich with cream.

My first encounter with this type of ice cream was when I was reading Marjorie Kinnan Rawlings book "Cross Creek Cookery". In it she describes making ice cream from fresh milk that "is yellow as buttercups" and 'is so thick, when ladled off into a bowl or pitcher, that it is impossible to pour". I try to imagine how good an ice cream made from milk that is so fresh would be. Unfortunately, it will probably never happen but we can indulge ourselves by making her recipe for Orange Ice Cream with the best quality cream and half-and-half we can find. Any variety of sweet orange can be used and you will notice I have added a little orange and lemon zest for extra flavor. For a unique presentation, place a scoop of orange ice cream into the half of an orange that has had its juice and membrane removed. Also lovely with fresh strawberries.

In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight).

Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Makes about 3 cups.

Recipe:

1 1/2 cups (360 ml) heavy whipping cream

1/2 cup (120 ml) half-and-half

2 cups (480 ml) freshly squeezed orange juice

1/2 cup (100 grams) granulated white sugar (or to taste)

1 tablespoon fresh lemon juice

1 tablespoon orange zest (optional)

1 teaspoon pure vanilla extract

Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.

Heavy cream or heavy "whipping" cream contains 36 - 40% butterfat.

Sources

Recipe adapted from: Rawlings, Marjorie Kinnan. Cross Creek Cookery. New York: A Fireside Book, 1942.

Dickson, Paul. The Great American Ice Cream Book. New York: Galahad Books, 1972.

Friberg, Bo. The Professional Pastry Chef (Third Edition). New York: Van Nostrand Reinhold, 1996.

Liddell, Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's Griffin: 1995.

Mariani, John F. The Dictionary of American Food & Drink, New Haven and New York: Ticknor & Fields, 1983.

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