Orange Ice Cream Recipes

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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



Orange Ice Cream image

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

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
6 strips orange zest
2 cups heavy cream

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



Orange Ice Cream image

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.

2 large navel oranges
2 cups whole milk
1/2 cup sugar
4 large egg yolks
Special Equipment
an instant-read thermometer; an ice cream maker

ORANGE ICE CREAM

Provided by Food Network

Categories     dessert

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 8



Orange Ice Cream image

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.

4 tablespoons frozen orange juice concentrate
3/4 cup sugar
1 cup milk
1 tablespoon orange zest
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon Grand Marnier, or to taste
Garnishes: mint, candied orange zest

ORANGE ICE CREAM

Provided by Food Network

Categories     dessert

Yield 1 1/2 quarts.

Number Of Ingredients 7



Orange Ice Cream image

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.

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

ORANGE CRANBERRY ICE CREAM

Cranberry lovers rejoice - a whole bag of fresh cranberries in this orange-y ice cream!! A cool tangy treat to enjoy this fall.

Provided by Chef mariajane

Categories     Frozen Desserts

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7



Orange Cranberry Ice Cream image

Steps:

  • Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
  • Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
  • Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.

Nutrition Facts : Calories 472.2, Fat 26.1, SaturatedFat 16.2, Cholesterol 97.1, Sodium 82.4, Carbohydrate 57.1, Fiber 2, Sugar 52, Protein 5.4

1 (340 g) bag cranberries (fresh or frozen)
3/4 cup sugar
1/4 cup water
1/2 cup frozen concentrated orange juice, thawed
1 (300 ml) can eagle brand sweetened condensed milk, chilled (regular)
2 cups whipping cream
1 teaspoon orange zest

ORANGE AND MANGO 'ICE CREAM'

Make and share this Orange and Mango 'ice Cream' recipe from Food.com.

Provided by kelly in TO

Categories     Frozen Desserts

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6



Orange and Mango 'ice Cream' image

Steps:

  • Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
  • Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
  • Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
  • Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.

Nutrition Facts : Calories 116.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 9, Carbohydrate 29.4, Fiber 3.7, Sugar 24.8, Protein 1.6

1 large orange, halved
2 large mangoes, peeled and stoned
2 tablespoons orange zest, finely grated
3 tablespoons low-fat plain yogurt
3 tablespoons low-fat creme fraiche
2 chocolate squares, grated

ORANGE DREAM ICE CREAM "CAKE"

JELL-O JIGGLERS are the surprise little nuggets in this frosty ice cream dessert.

Provided by My Food and Family

Categories     Home

Time 5h10m

Yield 12 servings

Number Of Ingredients 3



Orange Dream Ice Cream

Steps:

  • Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed lightly with cooking spray. Refrigerate 1 hour or until firm.
  • Unmold gelatin; cut into 1/2-inch cubes. Line loaf pan with foil. Combine ice cream and gelatin cubes; spoon into prepared pan.
  • Freeze 4 hours or until firm. Unmold.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

1-1/3 cups boiling water
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin
4 cups vanilla ice cream, softened

ORANGE AND CREAM ROLLED ICE CREAM

Capture the nostalgia of the ice cream truck with our Orange and Cream Rolled Ice Cream. Flavored with TANG Orange Flavor Drink Mix, this fruity orange and cream rolled ice cream recipe is sure to become a summertime favorite.

Provided by My Food and Family

Categories     Recipes

Time 5h10m

Yield 6 servings

Number Of Ingredients 4



Orange and Cream Rolled Ice Cream image

Steps:

  • Whisk all ingredients except crushed waffle cones in medium bowl until blended.
  • Spoon into 15x10x1-inch pan; spread to evenly cover bottom of pan. Top with crushed cones.
  • Freeze 5 hours or until firm.
  • Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.

Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

1 cup heavy whipping cream
1/2 cup canned sweetened condensed milk
1/4 cup TANG Orange Flavor Drink Mix
2 waffle cones, coarsely crushed

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



How to make a nice orange ice cream image

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

250ml fresh cream
60ml to 100ml condensed milk (depends on how sweet)
3 fresh oranges
1/2 lemon (optional)

ORANGE ICE CREAM

Even easier: The base for this ice cream - a warm orange custard - is equally delicious with the [Apple-Raisin Crumble](/recipes/recipe_views/views/232890). Instead of turning it into ice cream, just spoon the warm custard over each serving.

Yield Makes about 2 1/3 cups

Number Of Ingredients 4



Orange Ice Cream image

Steps:

  • Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)

4 large egg yolks
1/3 cup sugar
2 cups half and half
2 teaspoons (packed) finely grated orange peel

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