Creamsicle Ice Cream

Wednesday, June 18, 2014

 This summer we started a new tradition that is oh-so-originally called "Ice Cream Sundays".  Best idea ever. Peaceful Sunday afternoons with tasty homemade ice cream.  Such a good idea!  So far we have made a salted caramel ice cream (not as good as the Haagen Daaz Gelato, but not bad), a raspberry greek frozen yogurt (that was divine!) and then this, which was probably my favorite of the three.  Orange Ice Cream, which tastes like a creamsicle.  
I can't take credit for making this one, because Adam made it, but it did come from our kitchen.  
 Orange Ice Cream:
- 8 large egg yolks - 
- 1 cup sugar - 
 - 1/4 tsp coarse salt -   
- 2 cups skim milk - 
- 6 pieces of orange zest - 
- 2 cups heavy whipping cream - 

1. In a medium saucepan, whisk together egg yolks, sugar and salt.Gradually whisk in milk
2.  Cook over medium low, stirring constantly until the egg mixture thickens slightly and coats the back of the spoon (about 10 minutes) 
3.  Remove from heat and stir orange zest (we used long strips of the orange peel cut off) into custard. Cover and let sit for 30 minutes.
4.  Pour custard through a fine mesh sieve into a bowl.  Stir in the cream and refrigerate for 2 hours.  Churn in an ice cream maker until thick and cream, and freeze for about 2 hours or until you are ready to serve it.  


  1. That's looking amazing. Thanks for sharing?
    I have a question please: is the milk- full milk or skimmed?

    1. Angele,
      That is an excellent question. We keep whole milk in our fridge, and Adam halved the recipe, so he used about 3/4 cup whole milk and 1/4 cup water. The original recipe calls for skim milk though. I will change it in the recipe! Thanks for pointing that out!


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