Orangeicecreamsoda Recipes

Steps:

• Rub orange juice on the edge of glass and then place the glass in white sugar to rim glass.
• Set the prepared glass in freezer to chill until needed.
• Next dissolve the 4 tsps of sugar in 6 tbsp of orange juice.
• Pour the orange mixture into the prepared glass.
• Add the club soda and top with ice cream.
• Pour the remaining orange juice and sugar (if any - from rimming the glass) over the ice cream and garnish glass with an orange slice.
• Serve with a straw and a spoon, enjoy immediately.
• *Please use the same measurements for liqueurs as for juice.
• * If using sodas instead of juice or liqueurs, please substitute the club soda with your preferred soda, (lemon, orange or grapefruit).

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.

Steps:

• Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla 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.

Steps:

• In a small bowl combine all ingredients.
• Serve over fresh cups of assorted fruit.

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
• Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
• In a large mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla.
• In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
• For topping, in a large mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired.

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.

Steps:

• In a deep sauce pan, combine sugar, orange juice and orange zest.
• Bring to a boil over high heat; cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
• Momentarily remove the pan from the heat; add the whipping cream, stirring to mix well.
• Return the pan to the stove; bring to a boil, cooking for 2 minutes and stirring constantly.
• Remove from heat; add the extract. Stir to combine well.
• Cool and serve warm or cold over pound cake, ice cream, or whatever!

Steps:

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

Steps:

• Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.

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.

Steps:

• In a blender combine milk, ice cream and orange juice concentrate. Blend until smooth. Pour into glasses, garnish with an orange slice and serve.