Orange And Cream Rolled Ice Cream Recipes

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.

CREAMSICLE ICE CREAM

Steps:

• Add all ingredients together and stir to dissolve sugar.
• Pour into ice cream maker and process according to manufacture's instruction

ORANGE AND CREAM ROLLED ICE CREAM

Steps:

• Whisk all ingredients except crushed waffle cones in medium bowl until blended.
• Spoon into 15x10x1-inch pan; spread to evenly cover bottom of pan. Top with crushed cones.
• Freeze 5 hours or until firm.
• Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.

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 CREAMSICLE ICE CREAM

Steps:

• Peel and section oranges. Lay flat on a tray and freeze until hardened. This will take about an hour.
• In a blender or food processor, add coconut milk and half of the frozen orange sections. Make sure your coconut milk is the full fat kind from a can.
• Blend until smooth. Add the remaining oranges and the sweetener of your choice (honey, maple syrup or confectioners sugar) and vanilla extract. Blend until combined.
• Pour into a freezer safe container with a tight fitting lid, and freeze until solid.
• When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!

ORANGE ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir orange zest into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

DIY ROLLED ICE CREAM RECIPE BY TASTY

Steps:

• Whisk the heavy cream, condensed milk, and salt in a bowl.
• Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
• Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they're evenly distributed.
• Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn't melt while rolling.
• After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
• Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
• Enjoy!

ORANGE ICE CREAM

Steps:

• Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
• Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
• Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
• Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.