Orange Ice Cream Recipes

ORANGE ICE CREAM (QUICK AND EASY BLENDER RECIPE!)

Steps:

• Pour the cream and milk into the blender container with the sugar. Then add the orange juice and zest and blend for about 45 seconds or until it's well mixed.
• Pour into a metal pan and place in the freezer for about an hour.
• Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
• You'll see the mixture begin to take on the texture of ice cream. When it's ready, scoop into glasses, cups, or cones to serve.

ORANGE ICE CREAM

Steps:

• 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).

ORANGE ICE CREAM

Steps:

• Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it's not sweet enough. Whisk in cream and orange Jello.
• Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn't require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
• Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.

ORANGE DREAMSICLE ICE CREAM

Steps:

• Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
• Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth.
• Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

REFRESHING ORANGE ICE

Steps:

• In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm., Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving.

ORANGE ICE CREAM

Steps:

• Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
• Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
• Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
• Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

ORANGE ICE CREAM

Steps:

• In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine.
• Pour into a loaf pan and freeze overnight.
• Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest.

ORANGE ICE CREAM

Steps:

• 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.

ORANGE SODA ICE CREAM (ELECTRIC ICE CREAM MAKER)

Steps:

• Put all ingredients in ice cream cylinder and churn until firm.

ORANGE ICE CREAM

Steps:

• Using your fingers, firmly blend the zests and the sugar. Strain the citrus juices into a saucepan. Add the zest-sugar and place over low heat. Stir just until the sugar dissolves, about 1 minute. Whisk in the crème fraîche.
• At this point, you may strain the mixture into a 1 1/2 -quart mold, cover and freeze it, or you may chill it and then churn it in an ice-cream maker, following the manufacturer's instructions. Ice cream made in a mold will be dense and icy (unmold by dipping the base of the mold in a bowl of hot water for a minute or two); churned ice cream will be more like a mousse.

ORANGE ICE CREAM

Steps:

• Remove the peel from one orange, including a little of the white pith.
• Cut the peel into quarter-inch lengths and then into quarter-inch squares.
• Place the peel in a saucepan with water to cover and boil for 10 minutes.
• Rinse under cold running water, drain, then repeat the process.
• When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
• Juice the oranges, add the lemon juice and chill.
• In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat. Stir with a wooden spoon until the sugar is desolved.
• In a large bowl, whisk the egg yolks until they coat the whisk.
• Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
• When the mixture is cool, add the vanilla and chill thoroughly.
• Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
• Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
• Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.

EASY-PEASY MANDARIN ORANGE ICE CREAM

Steps:

• Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.

HOW TO MAKE A NICE ORANGE ICE CREAM

Steps:

• get a bowl and put the cream in. then whip it with a whisk (5-7 min) or a electric mixer (1-3 min) make sure its not too thick.
• Then put in the condensed milk in and mix the cream while pouring it in.
• then squeeze all of the orange juice but make sure you don't get the seed in. You can also put in a squeeze of lemon to add more taste.
• mix fast for 1 to 2 minutes and pour into a container that you can close to put it in the freezer. leave it there for at least 4 hours or preferably overnight. Lastly, enjoy your yummy product