This creamy orange no-churn ice cream is phenomenally good ice cream. We found an orange custard ice cream recipe and converted it to a no-churn ice cream. It’s a mild, mellow combination of orange, caramel, and vanilla that seems rich and sophisticated.
This is a great ice cream to make in your ice cream freezer. If you use your ice cream freezer, you can substitute milk for a portion of the cream.
The Creamy Orange No-Churn Ice Cream Recipe
For the syrup
- 1/2 cup brown sugar
- 3 large egg yolks
- 1 pinch of salt
- 1/2 cup milk
- 1 1/2 tablespoons orange zest (zest from about two oranges)
- 1 teaspoon vanilla extract
Directions for the syrup
- Mix the brown sugar, egg yolks, salt, and milk together in a sauce pan.
- Cook, stirring often, until the sauce it just begins to bubble. Do not boil. If you have a candy or insta-read thermometer, the target temperature is 170 degrees Fahrenheit. Remove from the heat and add the orange zest and vanilla extract. Put in the refrigerator to cool completely.
To make the no-churn ice cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup sweetened condensed milk
- Beat the whipping cream with an electric mixer until soft peaks form.
- Fold in the sweetened condensed milk and the caramel-orange syrup. Pour the mixture into a pan or baking dish and freeze.
Peaches and Cream No-Churn Ice Cream
You can add fresh, finely diced peaches to this recipe to make very good peach ice cream.
- Fold the peach pieces into the whipped cream with the caramel-orange syrup.
- About 1 1/2 cups of peaches is about right. Be sure to add any juice that you create in dicing your peaches. If you don’t want to mix the orange and peach flavors, omit the orange zest–though we like the combination.
Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in the freezer.
(Updated from May 12, 2014)