Homemade Orange Ice Cream

A refreshing and creamy homemade orange ice cream made with fresh citrus and a rich custard base for a true orange flavor.

Scale

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)

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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.

For best texture, remove ice cream from freezer 8–10 minutes before serving. Use fresh ingredients for the best flavor.