Description
Creamy dreamsicle heaven in every spoonful – this homemade Orange Creamsicle Ice Cream will make you swear off store-bought forever.
Ingredients
Scale
- 2 cups (473 ml) heavy cream
- 1 cup (237 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 5 large egg yolks, room temperature
- 1 cup (237 ml) fresh orange juice (from approximately 3–4 oranges)
- 2 tablespoons orange zest (from 2 oranges)
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 2 drops orange food coloring (optional, for vibrant color)
Instructions
- In a medium saucepan, combine heavy cream, whole milk, half the sugar (⅜ cup), vanilla extract, and salt. Heat over medium-low heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks with remaining sugar until pale yellow and slightly thickened.
- Gradually ladle about 1 cup of hot cream mixture into egg yolks, whisking constantly. Pour warmed egg mixture back into saucepan with remaining cream.
- Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (170°F). Remove from heat immediately.
- In a small saucepan, combine orange juice, zest, and sugar. Bring to a simmer over medium heat.
- Mix cornstarch with 1 tablespoon water to create a slurry, then whisk into simmering orange mixture. Cook for 2-3 minutes until slightly thickened. Let cool completely.
- Strain vanilla custard through a fine-mesh sieve. Cover both mixtures with plastic wrap directly on the surface and refrigerate for at least 4 hours or overnight.
- Pour chilled vanilla base into ice cream maker and churn according to manufacturer’s instructions. During the last minute, drizzle in half the orange mixture.
- Layer ice cream and remaining orange mixture in a freezer-safe container, then swirl with a knife to create orange and vanilla patterns.
- Cover and freeze for at least 4 hours until firm. Let sit at room temperature for 5-10 minutes before serving.