Orange Cream Ice Cream
Bright citrus meets rich dairy in a no-churn freezer ice cream that comes together in minutes. Tangy, creamy, and barely fussed over — just like Fannie intended.
Ingredients
- 2 cupsfresh orange juice(from about 6 navel oranges)
- 1 tbsporange zest(finely grated)
- 3 tbspgranulated sugar(adjust to taste)
- 1 tbsplemon juice
- 1 cupheavy cream
- 1 cuphalf-and-half
- 1 pinchfine sea salt
- 1 cupfresh strawberries(hulled, for serving)
- 1 tbsppowdered sugar(for macerating strawberries)
Method
- 01
Combine the 2 cups orange juice, 1 tbsp orange zest, 3 tbsp granulated sugar, and 1 tbsp lemon juice in a bowl. Whisk until the sugar fully dissolves, about 1 minute. Taste and add more sugar if needed — the base should be slightly sweeter than you want the finished ice cream, since freezing mutes sweetness.
- 02
Add the 1 pinch fine sea salt, then slowly pour in the 1 cup heavy cream and 1 cup half-and-half, whisking constantly. Pouring the cream into the juice (not the reverse) prevents curdling.
- 03
Transfer the mixture to a shallow, freezer-safe baking dish or a 9x13-inch pan. Cover tightly with plastic wrap and freeze for 2 hours, until the edges are solid but the center is still slushy.
- 04
Scrape the partially frozen mixture into a food processor or blender and blitz for 20–30 seconds until smooth and creamy. This breaks up ice crystals and gives a scoopable texture.
- 05
Pour the blended mixture back into the dish, cover, and freeze for at least 4 more hours or overnight until firm.
- 06
While the ice cream finishes freezing, hull and slice the 1 cup fresh strawberries. Toss with the 1 tbsp powdered sugar and let macerate at room temperature for 20 minutes until syrupy.
- 07
Remove the ice cream from the freezer 5 minutes before serving to soften slightly. Scoop into bowls and spoon the macerated strawberries and their juices over the top.
Adapted from public domain & community sources