I do believe this is the easiest recipe I’ve done on the Scoop to date. It’s so easy, there’s nothing to it! You can go the extra mile and squeeze your own orange juice, but I find that a good quality not-from-concentrate OJ will do just fine. That’s actually how I came to create this recipe, I fell into a large quantity of good orange juice and just knew I had to work it into an ice cream!
It’s felt like a pretty busy week at Scoop HQ so I’m glad to have come up with something that doesn’t have any extra add-ins or bells and whistles. If you’re looking for a good simple recipe that is a one-step base this is a great option. Just pick up some OJ, make your ice cream base as per usual and enjoy the taste of old-fashioned creamsicle in ice cream form!
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ¾ cup orange juice
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 8) Stir the orange juice and vanilla extract into the cold mixture. If you've made your own orange juice make sure it's also had time to chill in the fridge so that the mixture stays as cold as possible
- 9) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!