Orange Ice Cream
User Reviews
4.9
Orange Ice Cream
Description
Starting with freshly squeezed orange juice supplemented by lemon juice and sugar provides a bright, tangy base. Whisking in heavy cream adds richness and smoothness, while orange gelatin helps thicken and flavor the mixture. The blend is chilled thoroughly before churning in an ice cream maker, which freezes and aerates the mixture to create a creamy texture.
The recipe offers an alternative manual method for those without an ice cream maker, using a double-bagged mixture shaken with ice and rock salt to achieve freezing. Variations include substituting orange gelatin with orange oil for flavor or using half-and-half instead of heavy cream for a lighter texture, though with less creaminess. Substitutions for lemon or lime juice with corresponding jello flavors provide further customization.
After churning, the ice cream is stored in an airtight container with plastic wrap pressed on the surface to minimize ice crystals and maintain smoothness. The recipe yields about four cups and suggests storing the ice cream for one to two weeks for optimal flavor and texture.
Ingredients
- 2 ¼ cups orange juice 6-8 oranges, fresh squeezed
- 1 1/2 Tablespoons lemon juice (or substitute)
- 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet)
- 2 cups heavy cream
- 1 Tablespoon orange jello
Instructions
- 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.
Notes
- This recipe yields approximately 4 cups of ice cream.
- Orange Jello may be substituted with ½ to 1 teaspoon of orange oil for flavor variation.
- Using half-and-half instead of heavy cream results in a less creamy ice cream.
- Manual freezing can be done by shaking sealed bags of the ice cream mixture with ice and rock salt.
- Flavor variations include lemon or lime juice with matching gelatin and additional sugar adjustments to taste.
- Store ice cream in an airtight container with plastic wrap pressed to the surface to prevent crystallization, and consume within 1-2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 28mg | 1% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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