# 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.

_Dessert · American_

Prep: 15 min · Total: 15 min · Yields: 6 servings

## Ingredients

- 2 cups fresh orange juice (from about 6 navel oranges)
- 1 tbsp orange zest (finely grated)
- 3 tbsp granulated sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 cup heavy cream
- 1 cup half-and-half
- 1 pinch fine sea salt
- 1 cup fresh strawberries (hulled, for serving)
- 1 tbsp powdered sugar (for macerating strawberries)

## Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour the blended mixture back into the dish, cover, and freeze for at least 4 more hours or overnight until firm.
6. 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.
7. 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.

## Tip

> Whisking the cream into the juice — not the other way around — keeps the acid from shocking the cream and causing it to curdle into grainy flecks. Go slow and steady for a silky base.

Tags: dessert, no-churn, summer, fruit, gluten-free

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Canonical: https://just-recipes.io/recipes/orange-cream-ice-cream
Source: https://www.gutenberg.org/files/35521/35521-h/35521-h.htm