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 CREAM CUPCAKES
These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!
Provided by Life, Love and Sugar
Categories Dessert
Time 37m
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
- . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- . Add sour cream, vanilla extract and orange zest and mix until well combined.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
- . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
- . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
- 0. Add the cream cheese and continue whipping until stiff peaks form.
- 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
- 1. Add 2 cups of powdered sugar and mix until smooth.
- 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
- 3. Add the remaining powdered sugar and mix until smooth.
- 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
- Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
- Decorate the cupcakes with orange slices, or your preferred decorations.
Nutrition Facts : ServingSize 1 Cupcake, Calories 422 calories, Sugar 41.7 g, Sodium 86.8 mg, Fat 23.1 g, SaturatedFat 14.3 g, TransFat 0.1 g, Carbohydrate 52.1 g, Fiber 0.4 g, Protein 3.6 g, Cholesterol 62.9 mg
ORANGE CREAM
Steps:
- Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
ORANGE CREAMSICLE PATTIES RECIPE
Steps:
- Gather the ingredients.
- Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
- Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
- Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh-smooth but not sticky, and fairly stiff.
- If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
- Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
- Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
- Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
- Wrap it well in cling wrap and twist the ends so that it stays in place.
- One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
- Refrigerate the candy for an hour, until it is very firm.
- Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
- Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
- Cover a baking sheet with waxed paper or parchment paper.
- Use a fork or dipping tools to dip a patty completely into the melted coating.
- Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
- Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
- Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.
- Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
- These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.
Nutrition Facts : Calories 121 kcal, Carbohydrate 16 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 14 mg, Sugar 16 g, Fat 6 g, ServingSize 24-30 Patties (24-30 servings), UnsaturatedFat 0 g
ORANGE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Citrus Dairy Egg Dessert Kid-Friendly Frozen Dessert Orange Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
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.
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