ORANGE ICE CREAM (QUICK AND EASY BLENDER RECIPE!)
The easiest orange ice cream recipe you'll ever find!
Provided by adapted by Christina Conte
Categories Desserts
Time 3h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ORANGE ICE CREAM
This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer's day.
Provided by Lauren Allen
Categories Dessert
Time P1DT15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 313 kcal, Carbohydrate 29 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 28 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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.
EASY-PEASY MANDARIN ORANGE ICE CREAM
This is quick, easy, and brings out your sweet tooth! I prefer maple syrup but you can use any kind of syrup according to your sweet tooth. Honey also works.
Provided by Little Cook
Categories Ice Cream
Time 45m
Yield 3
Number Of Ingredients 3
Steps:
- Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 82.6 g, Cholesterol 6.5 mg, Fat 2 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 43.6 mg, Sugar 74.5 g
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