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
overnight).
Transfer the
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
(720 ml).
Scan for Demonstration Video
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Orange
Ice Cream:
1 1/2 cups (360
ml/grams) heavy whipping
cream
1/2 cup (120 ml/grams)
half-and-half cream
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)
1 tablespoon
freshly squeezed lemon juice
1 tablespoon
orange zest (optional)
1 teaspoon
(4 grams) pure
vanilla extract
Note: Half and Half
Cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
Heavy Cream or
Heavy
"Whipping" Cream contains 36 - 40% butterfat.
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