Valencia Orange Ice Cream

by Chef Sally Camacho Mueller

Number of servings

ingredients

  • 2 cups Sunkist® Valencia orange juice
  • 2 Sunkist® Valencia oranges, zested
  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • .5 each vanilla bean
  • 2 tablespoons glucose syrup or corn syrup
  • .25 cup non-fat dry milk powder
  • .68 cup granulated sugar
  • 3 egg yolks

PREP TIME

Preparation: 1 Hour

Directions
  1. Prepare ice cream making vessel or unit: either an old fashioned churner, or an ice cream machine with a motor.
  2. Reduce 2 cups of Sunkist® Valencia orange juice to 1 cup, and ice down to chill.
  3. In a saucepan, combine milk, cream, vanilla scraped pods and seeds, and glucose syrup. Place on medium heat until hot, remove from heat. Allow to steep for 30 minutes.
  4. In a bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
  5. In a separate heat safe bowl, combine egg yolks and zest.
  6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
  7. Make an anglaise or cook to 185 degrees F.
  8. Remove from heat. Run through a fine strainer.
  9. Hand-blend until smooth.
  10. Ice down immediately. Add cooled, reduced Sunkist® Valencia orange juice. Hand blend to combine.
  11. Mixture is now ready to spin and freeze. Follow the directions according to machine or vessel you have to make ice cream.
  12. Serve with Sunkist® Valencia orange slices.