ORANGE ICE CREAM (QUICK AND EASY BLENDER RECIPE!)
The easiest orange ice cream recipe you'll ever find!
Provided by adapted by Christina Conte
Categories Desserts
Time 3h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ORANGE ICE CREAM
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
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).
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
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 REFRIGERATOR CAKE
This refreshing dessert will disappear in a hurry at your next get-together. "My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator," recalls Marietta Martin from Brazil, Indiana.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
Nutrition Facts :
ORANGE CREAM FREEZER DESSERT
With its bold orange taste and cool smooth texture, this appealing ice cream dessert is crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. Plus, it serves a bunch. -Shannon Caroll Whittier, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 desserts (24 servings each).
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15x10x1-in. pans. Cover and freeze for at least 10 minutes., In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm., Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE COOLER
A simple recipe that is cool and refreshing!
Provided by TRISH9969
Categories Drinks Recipes
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 50.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 1 g, Sodium 1.5 mg, Sugar 47.5 g
ORANGE DREAMSICLE ICE CREAM
The flavor is like a Creamsicle®. The texture is creamier than sherbet, richer than frozen yogurt, yet lighter than an ice cream. Not quite sure what to call it, but it's delish!
Provided by zeebee
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 34.3 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 111 mg, Sugar 33 g
EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER)
This is a quick, easy treat my family's always made. Chocolate chips, pineapple, strawberries can be added to the mix the last 5 minutes.
Provided by melissa_marie22682
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the milk and sugar until well mixed.
- Add vanilla & salt.
- Pour into electric ice cream maker and follow instructions as stated.
ORANGE ICE CREAM
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 50m
Yield Six to eight servings or about 10 shells
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 52 milligrams, Sugar 30 grams
ORANGE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Citrus Dairy Egg Dessert Kid-Friendly Frozen Dessert Orange Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
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 CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
HOW TO MAKE A NICE ORANGE ICE CREAM
After this recepie you will be shocked what you can do just with about 4 ingredients. you can also serve it to your friends.
Provided by TheKitchenKid
Time 4h15m
Yield Serves 4
Number Of Ingredients 4
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
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