Orange Ice Cream in an amber ice cream bowl
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5 from 2 votes

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!
Prep Time30 mins
Cook Time10 mins
Inactive Time12 hrs
Total Time40 mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 16 scoops (1/2 cup size)
Calories: 167kcal
Author: Trang

Equipment

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