| Level: | Easy |
| Yield: | 1 1/2 quarts. |
Ingredients
- 7 oranges, well scrubbed
- 2/3 cup fresh lemon juice
- 1 1/2 cups heavy cream
- 2 cups half and half
- 9 large egg yolks
- 1 cup sugar
- 2 teaspoons vanilla extract
Instructions
- Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
- In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
- In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 164 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 106 mg |
| Sodium | 19 mg |
Reviews
Agree with r.jayd.12! Making 1/2 recipe helped it fit (and fill!) my small ice cream maker. And it had a strong taste with the zest strained. I used 4 kara kara with 1/2 recipe. It only made 1.5 cups of juice. I didn’t have any more oranges. But it was such a wonderfully strong taste with that. Delicious!!!
This has got to be one of the best ice cream recipes I’ve tried! I used it on my final practical in Culinary Arts, and the chef noted that it was his highlight of the menu. A couple notes: 1) I tried it once, leaving the orange zest in, and once without. While the orange zest looks pretty, I found the texture a bit distracting and the flavor a little too strong. Straining the ice cream produced a beautifully smooth and perfectly balanced flavor. 2) Half of this recipe fits perfectly into my 1 1/2 quart ice cream bowl. A full recipe would result in an overflow. All that said, I highly recommend this recipe!!