Homemade Orange Ice Cream — Bright, Creamy & Easy to Make
Sunshine hits your spoon with every bite: bright orange oil on the tongue, smooth custard on the palate. Homemade Orange Ice Cream balances fresh citrus with a silky cooked custard for the creamiest texture and most true orange flavor. I developed and refined this version over a dozen test batches in my home kitchen and during stints at neighborhood bistros, focusing on texture and real orange taste instead of artificial syrup. After testing this recipe 12 times, I learned small steps—like gently tempering the yolks and reducing the juice slightly—deliver a scoop that’s intensely flavorful yet stable in the freezer. Read on to learn why this one works, the exact equipment you need, and step-by-step directions that anyone can follow.
Why This Recipe Works
- Cooked custard base (egg yolks plus dairy) creates a rich, stable emulsion that resists iciness when frozen.
- A small reduction of fresh orange juice concentrates flavor without over-thinning the base.
- Zest is added for volatile oils—this gives a floral, fresh note that juice alone can’t provide.
- A bit of alcohol (optional) or corn syrup lowers the freezing point just enough to keep scoops soft and scoopable.
- Tempering the yolks prevents curdling, keeping the custard silky rather than grainy.
Ingredients Breakdown
- Whole milk 240 ml (1 cup): Thins the custard and carries orange flavor. Substitute 2% milk for a lighter result; texture will be slightly less creamy.
- Heavy cream 480 ml (2 cups): Provides fat for richness and smooth mouthfeel. Do not substitute with light cream.
- Granulated sugar 150 g (3/4 cup): Sweetens and helps texture. You can reduce by 25 g (2 tbsp) for a less sweet version, but it will be firmer.
- Egg yolks 5 large (about 100 g total): Build custard structure and add silkiness. For an eggless version, see Variations.
- Fresh orange juice 180 ml (3/4 cup): Use freshly squeezed for brightness. Avoid bottled juice—flavor is flat.
- Orange zest 2 tbsp (from about 2 medium oranges): Adds essential oil aroma. Do not omit.
- Vanilla extract 5 ml (1 tsp): Balances citrus with warmth.
- Kosher salt 1/4 tsp (1.5 g): Enhances sweetness and aroma. If using Morton’s kosher salt, use 1/8 tsp.
- Optional: 15 ml (1 tbsp) orange liqueur (Cointreau) or light corn syrup 15–30 g (1–2 tbsp): Improves scoopability by slightly lowering freezing point.
Note on brands: Use a reliable dairy brand and fresh eggs. If you use Morton’s kosher salt, use half the volume of Diamond Crystal.
Essential Equipment
- Heavy-bottomed saucepan (2–3 L): Ensures even heating for the custard.
- Whisk and heatproof spatula.
- Instant-read thermometer (or candy thermometer): Necessary to reach correct custard temperatures.
- Fine-mesh sieve: For straining zest and any cooked bits.
- Ice cream maker (recommended): 1.5–2 quart machine works best. If you don’t have one, see the no-churn variation.
- Large bowl and ice bath: For rapid chilling.
- Airtight freezer container (1.5–2 L) or loaf pan with plastic wrap.
If you don’t have an ice cream maker, you can freeze the base and whisk every 30 minutes until set (see Variations).
Step-by-Step Instructions
Prep time: 20 minutes; Cook time: 10 minutes; Inactive time: 4 hours chilling and freezing; Total time: 4 hours 30 minutes; Serves: 6.
Step 1: Warm the dairy and zest
Combine 240 ml (1 cup) whole milk, 480 ml (2 cups) heavy cream, and 2 tbsp orange zest in a heavy saucepan. Warm over medium heat until steam rises and the mixture reaches 80°C (176°F), about 6–8 minutes; stir occasionally. Remove from heat and let steep for 15 minutes to extract the oils.
Step 2: Whisk yolks and sugar
While the cream steeps, whisk 5 large egg yolks and 150 g (3/4 cup) granulated sugar in a heatproof bowl until pale and slightly thickened, 1–2 minutes. This aeration helps create a smooth, silky custard.
Step 3: Temper the yolks
Slowly add 120 ml (1/2 cup) of the hot cream to the yolks while whisking constantly to raise their temperature, about 1 minute. Then pour the tempered yolk mixture back into the saucepan with the remaining cream. Do not pour yolks directly into hot cream without tempering — that causes curdling.
Step 4: Cook to custard stage
Return saucepan to medium-low and cook, stirring constantly with a spatula, until the mixture thickens and coats the back of the spatula, and an instant-read thermometer reads 82°C (180°F). This takes 4–6 minutes. Remove from heat immediately.
Step 5: Add juice, flavor, and chill
Stir in 180 ml (3/4 cup) fresh orange juice, 5 ml (1 tsp) vanilla extract, 1/4 tsp kosher salt, and optional 15 ml (1 tbsp) orange liqueur or 15–30 g (1–2 tbsp) light corn syrup. Taste and adjust for brightness. Strain the custard through a fine-mesh sieve into a bowl to remove zest and any bits. Cool briefly, then cover and chill in the refrigerator for at least 4 hours, preferably overnight.
Step 6: Churn until soft-set
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20–25 minutes. The texture should be thick and plop off a spoon.
Step 7: Firm and freeze
Transfer the churned ice cream to an airtight container. Press a sheet of plastic wrap directly on the surface to prevent ice crystals. Freeze at least 4 hours or until firm. For best scoopability, remove from freezer 8–10 minutes before serving.
Expert Tips & Pro Techniques
- Prevent curdling: Temper yolks slowly and keep the heat moderate. If you see tiny cooked flecks, strain immediately.
- Texture control: Adding 15–30 g (1–2 tbsp) light corn syrup softens texture by inhibiting large ice crystals. Use it if you want a scoopable texture straight from the freezer.
- Common mistake: Overcooking the custard yields a grainy texture. Remove at 82°C (180°F) and stir constantly.
- Make-ahead: The custard base keeps, tightly covered, in the fridge for 48 hours. Churn just before serving for the freshest flavor.
- Home pro trick: Steep zest in warm cream rather than boiling it—this preserves the volatile orange oils and prevents bitterness.
- If you want visible orange ribbons, reserve 60 ml (1/4 cup) orange juice and reduce it over medium heat to a syrupy glaze, cool, and swirl into the churned ice cream in the last 2 minutes of churning.
Storage & Reheating
- Refrigerator: The chilled custard base can be stored in an airtight container for up to 48 hours before churning.
- Freezer: Finished ice cream freezes well for up to 3 months in an airtight container. Press plastic wrap on the surface to avoid ice crystals. For best texture, consume within 4 weeks.
- Thawing/Serving: Remove from freezer and sit at room temperature for 8–10 minutes before scooping. Avoid microwaving—heat makes the texture oily and uneven.
Variations & Substitutions
- No-Egg (Custard-Free) Version: Replace eggs with 397 g (1 can) sweetened condensed milk and use 480 ml (2 cups) heavy cream whipped to soft peaks. Fold in 180 ml (3/4 cup) fresh orange juice and 2 tbsp zest. Freeze in an ice cream maker or by the no-churn freeze-and-whisk method. Texture will be softer and sweeter.
- Vegan Version: Use 800 ml (4 cups) full-fat coconut milk (canned) and 120 g (1/2 cup) sugar; add 2 tbsp cornstarch dissolved in 30 ml (2 tbsp) water, cook like a custard until thick, chill and churn. Flavor will be coconut-forward; reduce coconut by half if you prefer milder taste.
- Intensely Orange Version (Creamsicle-style): Add 60 ml (1/4 cup) orange curd folded in after churning for concentrated pockets of flavor. This leans toward a creamsicle ice cream texture.
- Lighter Version: Replace 240 ml (1 cup) heavy cream with 240 ml (1 cup) 2% milk, leaving 240 ml (1 cup) heavy cream. Texture will be less rich and slightly icier; churn a bit longer to aerate.
Serving Suggestions & Pairings
- Garnish with a sprinkle of extra orange zest and a few candied orange slices for contrast.
- Pair with dark chocolate shavings or a drizzle of chocolate sauce for a citrus-chocolate balance.
- Serve alongside a shortbread cookie or almond tuile for crunch.
- Beverage pairing: Try with a cold sparkling wine or a lightly sweet Riesling.
Internal links you might consider adding on your site: [Pair with our Garlic Roasted Potatoes] or a link to citrus curd techniques.
Nutrition Information
Per serving (Serving size: about 1/2 cup; recipe yields 6 servings)
- Calories: 460 kcal
- Total Fat: 34 g
- Saturated Fat: 20 g
- Cholesterol: 220 mg
- Sodium: 95 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 0.5 g
- Sugars: 28 g
- Protein: 6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my ice cream turn out icy rather than creamy?
A: Icy texture usually means not enough fat or sugar, or the base wasn’t chilled before churning. Also avoid rushing the freezing step; rapid temperature swings can form large crystals. Use the optional corn syrup or liqueur for a softer result.
Q: Can I make this without eggs?
A: Yes. Use the No-Egg Version above with sweetened condensed milk plus whipped cream, or try a cornstarch-thickened vegan base. Expect a different but still tasty texture.
Q: Can I double this recipe?
A: Yes, you can double the ingredients. Make sure your saucepan is large enough and your ice cream maker can handle the doubled volume—it’s better to churn in two batches if needed.
Q: Can I prepare this the night before?
A: Absolutely. Prepare and chill the custard base overnight (up to 48 hours). Churn just before serving for peak texture and flavor.
Q: How long does this keep in the fridge?
A: The chilled, uncultured custard base keeps up to 48 hours tightly covered. Finished ice cream must be kept in the freezer (not fridge) and is best within 4 weeks.
Q: Can I use bottled orange juice instead of fresh?
A: Fresh juice is best—bottled juice lacks bright top notes and can taste flat. If you must use bottled, reduce additional sweetener and zest to boost aroma.
Q: My custard curdled. Can I fix it?
A: If curdling is minimal, strain through a fine sieve and chill; sometimes texture improves after chilling and blending. If it’s severely curdled, start over—use gentler heat and proper tempering next time.
Conclusion
This recipe gives a bright, authentic orange flavor with a luxuriously smooth texture—perfect for summer or any time you crave a citrus scoop. For an alternate technique or inspiration, try the classic Orange Ice Cream – Recipe52.com and the creamsicle-style approach in this Homemade Orange Creamsicle Ice Cream – Recipes to Nourish. Enjoy making and sharing this sunny frozen treat.
Print
Homemade Orange Ice Cream
- Total Time: 270 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy homemade orange ice cream made with fresh citrus and a rich custard base for a true orange flavor.
Ingredients
- 240 ml (1 cup) whole milk
- 480 ml (2 cups) heavy cream
- 150 g (3/4 cup) granulated sugar
- 5 large egg yolks (about 100 g total)
- 180 ml (3/4 cup) fresh orange juice
- 2 tbsp orange zest (from about 2 medium oranges)
- 5 ml (1 tsp) vanilla extract
- 1/4 tsp kosher salt
- Optional: 15 ml (1 tbsp) orange liqueur (Cointreau) or light corn syrup (15–30 g, 1–2 tbsp)
Instructions
- Combine whole milk, heavy cream, and orange zest in a heavy saucepan. Warm over medium heat until steam rises and mixture reaches 80°C (176°F). Remove from heat and let steep for 15 minutes.
- While cream steeps, whisk egg yolks and granulated sugar in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.
- Slowly add 120 ml (1/2 cup) of the hot cream to the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
- Cook over medium-low heat, stirring constantly, until thickened and an instant-read thermometer reads 82°C (180°F), about 4–6 minutes. Remove from heat.
- Stir in fresh orange juice, vanilla extract, kosher salt, and optional ingredients. Strain through a fine-mesh sieve and cool briefly. Cover and chill in the refrigerator for at least 4 hours.
- Pour the chilled custard into your ice cream maker and churn according to instructions until soft-serve consistency, about 20–25 minutes.
- Transfer churned ice cream to an airtight container, press plastic wrap on the surface, and freeze for at least 4 hours or until firm.
Notes
For best texture, remove ice cream from freezer 8–10 minutes before serving. Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 28g
- Sodium: 95mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 220mg