Monday, April 3, 2017

Orange Liqueur Ice Cream

This is like eating an orange dreamscicle.  Pair it with your favorite cookie and enjoy.

Yield: 12 two-scoop servings


  • 1 cup milk
  • 3 cups heavy whipping cream
  • Zest of 1 large orange
  • 1 cup sugar, divided
  • Pinch of salt
  • 5 egg yolks
  • 1 tsp vanilla
  • 3 tbsp orange liqueur
  • 1 tbsp liquid pectin
  • Food coloring (if desired)


  1. In a saucepan, bring the milk and whipping cream to a boil.  Remove from the heat, add the orange zest, and let steep for 60 minutes.
  2. Add 1/2 cup of sugar and the salt.  Return the mixture to a boil.
  3. While the mixture is warming up (step #2), in a separate bowl combine the egg yolks with the remaining 1/2 cup sugar.  Using a hand mixer, beat until they are pale and thick.
  4. Once the cream mixture is boiling, whisk 1/3 of it into the yolk mixture.  Once combined, whisk another 1/3 of it into the yolk mixture.  Finally, add all of it into the saucepan and cook over low heat unit it thickens slightly to coat the back of a spoon.
    • Do not boil or it will be ruined.
  5. Remove from the heat.  Add the vanilla and orange liqueur.  Press through a fine mesh and discard the zest.
  6. Mix in the liquid pectin and the food coloring (if desired).  Cover and refrigerate overnight.
  7. Remove the orange mixture from the refrigerator and whisk together.  Pour into your ice cream machine and follow the machine's instructions.  When completed, transfer to an airtight container and store in the freezer until ready to eat.
  8. Remove from the freezer about 10 minutes before serving to let the ice cream soften.

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