Orange Ice Cream: In a large bowl
or measuring cup combine all the ingredients. Cover and place in
the refrigerator until it is completely cold (several hours or
mixture to the container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container and store in the freezer.
If the ice cream becomes too hard, place in the refrigerator for about
30 minutes before serving so it can soften.
Makes about 3 cups
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1 1/2 cups (360
ml/grams) heavy whipping
1/2 cup (120 ml/grams)
2 cups (480 ml/grams)
freshly squeezed orange juice (strain to remove pulp) (I used mandarin
oranges - about 3 pounds (1.4 kg))
1/2 cup (100
grams) granulated white
sugar (or to taste)
freshly squeezed lemon juice
orange zest (optional)
(4 grams) pure
Note: Half and Half
Cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
Heavy Cream or
"Whipping" Cream contains 36 - 40% butterfat.