Orange Ice Cream – a delicious recipe with egg yolks, sugar, freshly squeezed orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg yolks with the sugar to a pale, thick cream.
2
Bring the orange juice to the boil in a pan, then pour it gradually over the egg yolks, beating vigorously all the time.
3
Pour back into the pan and stir constantly and vigorously over the lowest heat, without letting it boil, until the mixture thickens to a very light custard.
4
Let it cool.
5
Line a mold with plastic wrap, and pour in the orange custard.
6
Cover with plastic wrap and put in the freezer.
7
Take the ice cream out of the freezer 15 minutes before you are ready to serve.
8
Remove the plastic wrap on the top, turn out on a serving plate, and remove the remaining plastic wrap.
446
kcal
Calories
20
g
Fat
43
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 8 egg yolks, 1/2 cup sugar, 2 1/4 cups freshly squeezed orange juice.
Yes, Orange Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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