Bitter Orange Ice Cream
Indulge in the citrusy sophistication of Bitter Orange Ice Cream, a creamy dessert that perfectly balances tangy and sweet notes with an irresistibly smooth texture. This artisanal ice cream recipe features fresh bitter orange juice and zest, paired with a luxurious custard base made from heavy cream, whole milk, and egg yolks. The addition of a hint of vanilla enhances its vibrant citrus flavor, while the slow-churned process delivers a velvety finish that’s both refreshing and decadent. Ideal for summer gatherings or satisfying your sweet tooth year-round, this homemade treat is as unique as it is easy to make. Whether served in a cone, bowl, or as an elegant accompaniment to desserts, Bitter Orange Ice Cream is sure to impress.
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Recipe Information
Ingredients
- 200 ml Bitter orange juice
- 2 tablespoons Bitter orange zest
- 400 ml Heavy cream
- 300 ml Whole milk
- 150 grams Granulated sugar
- 6 large Egg yolks
- 1 pinch Salt
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium-low heat until the mixture is hot but not boiling, stirring occasionally. Remove from heat.
In a separate mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
Slowly drizzle about 1 cup of the warm cream mixture into the egg yolk mixture while constantly whisking. This will temper the eggs and prevent them from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Be careful not to let it boil.
Remove the saucepan from heat and stir in the bitter orange juice, bitter orange zest, a pinch of salt, and the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids or zest pieces, ensuring a smooth ice cream base.
Let the mixture cool to room temperature, then cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scooped into bowls or cones, and enjoy the refreshing tanginess of the bitter orange ice cream!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 30.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 86 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
