Orange Creamy Ice Cream

Orange Creamy Ice Cream

Ingredients:

• 4–6 medium oranges (navel or Valencia work well)

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 tablespoon orange zest (from the scooped oranges)

• 1/2 cup freshly squeezed orange juice (from scooped oranges)

• 1 tsp vanilla extract

• Optional: a few drops of orange food coloring (for a richer color)

Instructions:

Step 1: Prepare the Orange Shells

1. Slice off the tops of the oranges (about 1/4 from the top).

2. Using a spoon or a citrus reamer, carefully scoop out the inside pulp and juice into a bowl. Save the juice.

3. Scrape the inner white pith gently to hollow out the shells.

4. Place the empty shells and tops in the freezer to firm up (helps them hold shape later).

Step 2: Make the Ice Cream Base

1. Strain the collected orange juice to remove pulp and seeds — measure out 1/2 cup.

2. In a mixing bowl, whisk together the heavy cream, milk, sugar, orange zest, orange juice, and vanilla extract until the sugar dissolves completely.

3. Chill the mixture in the refrigerator for at least 1 hour.

Step 3: Churn the Ice Cream

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

2. If you don’t have an ice cream maker: pour the mixture into a shallow tray, freeze it, and stir vigorously every 30–60 minutes for about 3–4 hours to break up ice crystals.

Step 4: Assemble

1. Once the ice cream is soft-serve consistency, scoop it into the frozen orange shells.

2. Smooth the tops, garnish with mint leaves if desired, and return to the freezer for at least 2 hours or until firm.

Step 5: Serve

Serve the frozen orange ice cream directly in the orange shells for a stunning presentation!