ORANGE AND CREAM ROLLED ICE CREAM
Capture the nostalgia of the ice cream truck with our Orange and Cream Rolled Ice Cream. Flavored with TANG Orange Flavor Drink Mix, this fruity orange and cream rolled ice cream recipe is sure to become a summertime favorite.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Whisk all ingredients except crushed waffle cones in medium bowl until blended.
- Spoon into 15x10x1-inch pan; spread to evenly cover bottom of pan. Top with crushed cones.
- Freeze 5 hours or until firm.
- Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
ORANGE ICE CREAM
Steps:
- Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
- In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
- In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.
ORANGE ICE CREAM
Provided by Food Network
Categories dessert
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine.
- Pour into a loaf pan and freeze overnight.
- Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest.
ORANGE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Citrus Dairy Egg Dessert Kid-Friendly Frozen Dessert Orange Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
- Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
HOW TO MAKE A NICE ORANGE ICE CREAM
After this recepie you will be shocked what you can do just with about 4 ingredients. you can also serve it to your friends.
Provided by TheKitchenKid
Time 4h15m
Yield Serves 4
Number Of Ingredients 4
Steps:
- get a bowl and put the cream in. then whip it with a whisk (5-7 min) or a electric mixer (1-3 min) make sure its not too thick.
- Then put in the condensed milk in and mix the cream while pouring it in.
- then squeeze all of the orange juice but make sure you don't get the seed in. You can also put in a squeeze of lemon to add more taste.
- mix fast for 1 to 2 minutes and pour into a container that you can close to put it in the freezer. leave it there for at least 4 hours or preferably overnight. Lastly, enjoy your yummy product
ORANGE ICE CREAM
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Stir orange zest into custard. Cover and let stand 30 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
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