Spiced Orange Ice Cream

Why I Love This Recipe

I love how this flavor balances the zing of fresh orange with comforting spices. The ingredients steep together gently, infusing the base so each spoonful is aromatic and creamy. Plus, making candied orange peel to toss in brings a little texture and extra joy .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups whole milk

• 1 cup heavy cream

• Zest of 1 orange (peel strips)

• 1 Tbsp fresh lemon juice

• 4 egg yolks + 1 whole egg

• ¾ cup granulated sugar

• ½ teaspoon orange extract

• 5 strips fresh ginger

• 1 Tbsp whole cloves

• 1 whole nutmeg

• Optional: candied orange peel (homemade garnish)

directions

1. Steep flavors: Combine milk, cream, zest, ginger, cloves, and nutmeg. Bring to a low boil, then simmer for 20 minutes off-heat, covered. Strain mixture

2. Make custard: Whisk egg yolks, whole egg, sugar, and orange extract until pale. Temper yolks with hot milk mixture, whisking constantly

3. Thicken custard: Return mixture to saucepan over medium heat. Stir until it coats the back of a spoon (~8 minutes). Do not boil. Let it chill overnight in the fridge

4. Churn: Process chilled custard in an ice cream maker until firm. About halfway through, pour in lemon juice to brighten the flavor

5. Add garnish (optional): Once churned, stir in chopped candied orange peel or use it as a topping.

Servings and timing

• Yield: About 1 quart (4–6 servings)

• Prep & steep: ~30 minutes

• Chill custard: Overnight

• Churn: ~20–30 minutes

• Total time: ~14 hours (mostly resting)

Variations

• Spice mix: Adjust spices—try adding cardamom or allspice instead of ginger or cloves.

• Burnt orange version: Caramelize sugar and orange zest first for a deeper flavor profile .

• Butter-enriched base: Use a gelato-style base with butter fat for a silkier texture .

storage/reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. If it becomes too firm, I let it rest a few minutes before scooping—it softens beautifully while keeping its creamy texture.

FAQs

1. Can I skip steeping those whole spices?

Yes—but I really recommend it. Steeping builds a subtle depth that complements the orange instead of it tasting flat.

2. What’s the purpose of lemon juice halfway through churning?

It adds brightness and keeps the custard smooth during churning, preventing it from curdling .

3. Can I use ground spices instead of whole?

Yes—start with ¼ teaspoon of each ground spice, but be cautious: ground spices release stronger flavors faster.

4. Is it safe to use raw egg yolks?

Yes—tempering and cooking the custard to coat-the-spoon consistency makes it safe. You can also use pasteurized eggs if you have concerns.

5. How do I make candied orange peel?

Boil zest strips through several water changes to reduce bitterness, then simmer in sugar syrup until sticky and sweet .

Conclusion

This Spiced Orange Ice Cream is a vibrant and cozy twist on classic citrus sorbet. I love how the combination of spices and fresh orange yields a dessert that’s cooling, comforting, and totally crave-worthy. If you

…If you’re looking to cool down with something unique and homemade, I highly recommend giving this one a try. It’s a refreshing dessert with personality—and just the right amount of spice.

Spiced Orange Ice Cream

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• Author: Mia
• Total Time: ~14 hours (mostly inactive)
• Yield: About 1 quart (4–6 servings)
• Diet: Vegetarian

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Description

This homemade spiced orange ice cream blends citrus zest, warm spices, and creamy custard, finished with optional candied orange peel for a seasonal twist.

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Ingredients

1¼ cups whole milk

1 cup heavy cream

Zest of 1 orange (in peel strips)

1 Tbsp fresh lemon juice (added during churning)

4 egg yolks + 1 whole egg

¾ cup granulated sugar

½ tsp orange extract

5 strips fresh ginger

1 Tbsp whole cloves

1 whole nutmeg

Optional: chopped candied orange peel (for folding in or garnish)

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Instructions

Steep the Flavor Base:
In a medium saucepan, combine milk, cream, orange peel, ginger, cloves, and nutmeg. Bring to a low boil, then remove from heat and let steep, covered, for 20 minutes. Strain and discard solids.

Make the Custard:
In a bowl, whisk the egg yolks, whole egg, sugar, and orange extract until pale. Slowly add the warm milk mixture while whisking constantly to temper the eggs.

Thicken:
Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (about 8 minutes). Do not boil. Cool slightly, then refrigerate overnight.

Churn the Ice Cream:
Once the custard is fully chilled, churn in an ice cream maker according to manufacturer’s instructions. About halfway through churning, add lemon juice for brightness.

Finish & Garnish (Optional):
When finished churning, fold in candied orange peel or use as a topping. Transfer to a freezer-safe container and freeze for at least 2 hours until scoopable.

 

Notes

Swap whole spices with ¼ tsp each ground ginger, clove, and nutmeg if needed—steeping won’t be required.

Add a caramelized sugar and zest base for a “burnt orange” flavor variation.

For extra richness, use a butter-enriched gelato-style base.

Candied orange peel adds chew and color—optional but delightful.

• Prep Time: 30 minutes
• Category: Dessert, Ice Cream
• Method: Steep, Custard, Churn
• Cuisine: American, Seasonal