Cuisinart Orange Ice Cream Recipes

ORANGE ICE CREAM (QUICK AND EASY BLENDER RECIPE!)

Steps:

• Pour the cream and milk into the blender container with the sugar. Then add the orange juice and zest and blend for about 45 seconds or until it's well mixed.
• Pour into a metal pan and place in the freezer for about an hour.
• Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
• You'll see the mixture begin to take on the texture of ice cream. When it's ready, scoop into glasses, cups, or cones to serve.

ORANGE ICE CREAM

Steps:

• Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it's not sweet enough. Whisk in cream and orange Jello.
• Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn't require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
• Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.

CUISINART ORANGE ICE CREAM

Steps:

• (1) mix all of that in a big enough bowl (2) turn on Cuisinart icecream maker thing, and pour it all in! (3) let the machine run for 30 minutes

ORANGE ICE CREAM

Steps:

• Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
• In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

ORANGE SORBET

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.