There are so many ice cream recipes that I want to make, that I decided to start a series. And the dork that I am, I’m going to post these on Sunday…Ice Cream Sundays! (lame, I know!) So, starting today and going through August, I will share with you an ice cream recipe every Sunday!
Remember a couple weeks ago, the guest post that I did for Chef Dennis? The Orange Cardamom Scones, right? Well, my mind started to wander regarding using oranges in more recipes.
Oranges are not one of my favorite fruits. I like the flavor just fine, I’m just too lazy. To me, oranges are more work than I want to put into, just to eat it. Yeah, I know, this is coming from someone who loves stirring a pot of caramel for 45 minutes! So my priorities are a little messed up! I’m sure you had already figured that out 
Anyways, one of the recipes that came to mind is my Lemon Ice Cream. It’s super easy to make and so yummy. Why not make it with oranges? I was thinking it would resemble an orange creamsicle. I did make a small change (other than using oranges!), in order to make it a little creamier. Yum!!
Orange Creamsicle Ice Cream
Prep time: 4 hours, 45 minutes (15 minutes active, 4 hours resting, 30 minutes churning)
3/4 cup sugar
zest of 1 orange
1/2 cup fresh orange juice
1 1/2 cups half and half
1/2 cup whipping cream
In a medium-sized mixing bowl, combine all the ingredients and whisk together until the mixture is combined and you don’t feel any sugar on the bottom of the bowl. Cover and refrigerate at least 4 hours.
After 4 hours, give the mixture a quick whisk and pour into your ice cream machine. Follow the manufacturers directions (mine takes about 30 minutes). Once the ice cream is ready (will be of a soft-serve consistency), scoop into a freezer container and freeze until firm (about 2 hours). Serve and enjoy!
Note: My zester is more for cheese or chocolate, it doesn’t give me really fine zest like a microplane would. So once I zest the orange, I put the zest (along with 1/2 cup of the recommended sugar) into a small food processor. I process this for about 30 seconds. This helps make the zest a little smaller for the ice cream. This step isn’t necessary, it’s just what I prefer. If you don’t want the zest in the finished ice cream at all, you could always strain the mixture as you pour it into your ice cream machine.
Made with love, not calories!
