Home-made orange ice cream — no-churn recipe with real oranges
Orange ice cream without a machine, without fuss. Juice from Valencia oranges, cream, sugar and a freezer. That is all.
Ingredients
— Juice of 6-8 Valencia oranges (about 500 ml)
— 200 ml whipping cream (min 35% fat)
— 150 g sugar
— Zest of 1 orange (optional)
Method
1. Squeeze the oranges. For more intensity: add zest to juice, rest 30 min, strain.
2. Dissolve sugar in the juice at room temperature.
3. Whip cream to stiff peaks.
4. Fold the sweetened juice into the cream with gentle, enveloping movements.
5. Pour into a wide container. Freeze for at least 4 hours. For creamier texture: stir with a fork every hour for the first 3 hours.
6. Remove from freezer 10 minutes before serving.
Frequently asked questions
Without cream?
Without cream it is a sorbet. For a vegan version: replace with tinned coconut milk (the thick kind).
Why fresh oranges?
Carton juice has been pasteurised. Freshly squeezed juice has more vitamin C, more aroma and a flavour that the ice cream amplifies.
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