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.
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)
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
