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Orange Ice Cream

Have you ever heard of a creamsicle? Growing up in Vietnam, this wasn’t a flavor that was familiar to me. Now that I’ve had it, I must say orange and cream make one of the best ice cream combinations you will ever have. This delightful Orange Ice Cream gets its flavor from both the zest and juice of oranges, while mascarpone cheese gives it yet another layer of flavor that will surely blow your mind!

Orange Ice Cream in an amber ice cream bowlFirst of all, this orange ice cream is made with a mascarpone ice cream base, which is my absolute favorite ice cream, extremely creamy with that subtle sweet mascarpone flavor that is completely out of this world. Though, after this orange mascarpone ice cream makes its debut, it might become my newest favorite ice cream!

We took a whole bunch of ice cream along with a peach cobbler to a birthday party recently and who knew orange ice cream and peach cobbler would be such a popular combination! Now you know what to serve with this ice cream, let’s get churning!

How to make Orange Mascarpone Ice Cream

What gives Orange Ice Cream its flavor?

Both orange zest and orange juice give this ice cream its wonderful orange flavor. You should use fresh ingredients for the best flavor results; that is, using fresh squeezed orange juice only. You don’t even have to remove the pulp from the orange juice.

Making orange ice cream base

Orange Ice Cream Process Photos Step 1 – 9

  1. Grate the zest of 1 large orange into a saucepan with the half and half and set aside.
  2. Add 4 egg yolks to a stand mixer bowl.
  3. Turn the mixer on low speed and slowly add sugar while beating.
  4. Continue beating until the mixture is creamy and lighter in color. When you lift the whisk up, it should fall off the whisk slowly in a thick stream.
  5. Heat the half and half along with orange zest over medium heat until simmering and temper it into the egg mixture by adding a few tablespoons of hot liquid at a time.
  6. Once all of the hot liquid has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F – 180°F. It is best to use a candy thermometer to monitor.
  7. Take the custard off the heat and pour it through a fine mesh sieve set over a large heatproof bowl with the room temperature mascarpone in it. Use a spatula to push the custard through the sieve leaving behind the orange zest and any overcook egg bits.
  8. Stir with a whisk until all of the mascarpone dissolves. Add corn syrup, vanilla extract and a pinch of salt to the custard mixture, stir to combine.
  9. Add orange juice to the custard mixture and stir until completely smooth. Allow to cool to room temperature uncovered. Refrigerate overnight or until the mixture reaches 39°F.
Churning orange mascarpone ice cream

Orange Ice Cream Process Photos Step 10 – 12

  1. Add cold custard mixture to an ice cream maker or ice cream maker attachment.
  2. Churn according to manufacturer’s directions.
  3. I churn mine for 20 minutes until soft serve consistency. Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.

What to serve with Orange Creamsicle Ice Cream

This orange mascarpone ice cream is delicious just by itself in a cup or a cone. But when it comes to ice cream, more is always more, so here are some ideas on how to spruce it up with even more orange flavored toppings and desserts.

Orange Mascarpone Ice Cream in a large bowl

How to make Orange Ice Cream super creamy

  • Increase the fat content of the ice cream base by using half and half along with Mascarpone cheese for creamier ice cream. Cream can also be added or replace half and half for an even richer ice cream.
  • Add corn syrup to the ice cream base to lower the freezing point of water in the ice cream mixture. There is a high amount of water in this recipe due to the addition of orange juice.

Can I use whole milk to cut down the fat?

I don’t recommend skimping on fat in this recipe. Half and half will yield a richer and creamier ice cream. This is particularly important if you want orange creamsicle ice cream and not just orange icicles. Since the orange juice is all water and water forms ice, we need the extra fat in the half and half to add that cream in creamsicle.

Can I use cream cheese instead of mascarpone?

You can use cream cheese instead of mascarpone in this recipe. However, cream cheese is tangier than Mascarpone cheese, so I expect that the flavor will not be exactly the same.

Orange Creamsicle Ice Cream in a glass ice cream bowlIf you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Cook’s Tips: If you happen to overcook your custard slightly and it curdles, you can still save it by straining it through a fine-mesh sieve. This orange ice cream recipe calls for straining anyway since we want to get rid of the zest in the final product.
Orange Ice Cream in an amber ice cream bowl

Orange Ice Cream

This delightful Orange Ice Cream gets its flavor from both the zest and juice of oranges, while mascarpone cheese gives it yet another layer of flavor that will surely blow your mind!
5 from 2 votes
Print Rate
Course: Dessert, Ice Cream
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Time: 12 hours
Total Time: 40 minutes
Servings: 16 scoops (1/2 cup size)
Calories: 167kcal
Author: Trang

Ingredients

  • 4 egg yolks (78 g)
  • 3/4 cup sugar (129 g)
  • 2 cup of half and half (490 g)
  • Zest of 1 large orange
  • 8 oz mascarpone cheese (226 g, room temperature)
  • ¼ cup light corn syrup (85 g)
  • 1/4 teaspoon pure vanilla extract (1 g)
  • A pinch of salt
  • 1 cup of fresh squeezed orange juice (236 g)

Instructions

  • In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
  • Grate the orange zest into a saucepan containing the half and half. Heat over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot liquid, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
  • Once all of the hot half and half has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 3 - 4 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
  • Pour the hot custard into a fine mesh sieve set over a large bowl containing the room temperature mascarpone. Use a spatula to push the custard through leaving behind the zest and any cooked egg bits.
  • Stir with a whisk until all the mascarpone dissolves. Add corn syrup, vanilla extract, salt and stir until incorporated. Add orange juice and stir until completely smooth.
  • Allow custard mixture to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker (39°F).
  • Churn in an ice cream maker according to manufacturer’s directions. I churn mine for 20 minutes.
  • Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Notes

  • If you don't have half and half, make it by mixing 1 cup of milk with 1 cup of cream.
  • I recommend using Cello brand mascarpone cheese because it’s super smooth and sweet without any chalky aftertaste.
  • Be sure to use fresh squeezed orange juice for the best flavor.
  • You may substitute cream cheese but expect the flavor to change slightly.
  • You don’t necessarily need to refrigerate your ice cream base overnight. As long as you are able to cool your ice cream base to 39°F, the same temperature as a refrigerated base, you are welcome to churn it the same day.
  • Store churned ice cream in an airtight container in the freezer. You can layer a piece of plastic wrap, right on the surface of the ice cream to prevent ice forming on the surface.
  • This recipe yields about 2 quarts.

Nutrition

Serving: 79g | Calories: 167kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

This post was originally published on 9/16/2014. The recipe has been updated and republished on 8/20/2019 with the latest improvements, extra tips and process photos to help you in the kitchen

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5 Comments

  1. September 3, 2019 /

    5 stars
    I haven’t made churned ice cream in such a long time. The orange in this is perfect for the rich mascarpone.

  2. Natalia
    August 21, 2019 /

    Could you tell me how it can be done without the ice cream maker? I really like fruit ice cream recipes but I don’t have the ice cream maker

    • Trang
      Author
      August 21, 2019 /

      Natalia, I suggest following the direction per the recipe up to the churning part and then checking out this post for freezing the ice cream mixture. Let me know if this makes sense.

  3. Ken and Mai
    September 16, 2014 /

    5 stars
    The pictures alone are cooling and refreshing.

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