Remember Orange Creamsicles? Or Push-ups, that orange ice cream in a cardboard tube? Don’t those bring back childhood memories? I remember going to the neighborhood store for them and walking home with ice cream dripping down my chin. Or how about an Orange Julius? A treat on a trip to the mall.
I don’t know why but I suddenly had a craving for that creamy orange flavor so I set about making Orange Ice Cream. Then, thinking about dark chocolate and orange truffles, I decided to throw in some dark chocolate chips at the last minute. Next time I’ll probably leave them out. The flavor combination is great but the chips are almost too hard to eat when frozen.
This is an egg-less ice cream. I know some prefer a custard with eggs so feel free to use that as a base instead.
Oh, and buying frozen orange juice concentrate was a throwback experience too! Remember when OJ in cartons was a new thing? Or am I just old??`
- Cream, 3 cups
- Milk, 3 cups
- Oranges, 2 or more
- Sugar, 1 2/3 cups
- Orange Extract, 1 tablespoon
- Frozen Orange Juice Concentrate, 1/2 cup
- Chocolate Chips, optional
Bring the mixture to a simmer over medium-low heat and let it cook until the sugar is completely dissolved and the orange zest is soft and candied. Be sure to keep the heat on the low side and watch it carefully so it doesn’t begin to caramelize.
Combine the cream, milk, orange extract, slightly-thawed concentrate and the orange syrup mixture and let it cool completely in the fridge. Once it’s good and cold freeze it according to your ice cream maker’s instructions.
I used the old ice and rock salt ice cream maker instead of the Cuisinart. I think it works better and I don’t have to remember to freeze the container. Once the ice cream is about done, add the chips and give it another whirl or two just to stir in the chips.
Scoop it all into a bowl. You might need to stir it a bit to more thoroughly mix in all the chips and orange zest that tend to get caught up in the dasher. Stick it in the freezer to continue hardening.