– 2 cups heavy cream
\n– 1 cup whole milk
\n– 3\/4 cup granulated sugar
\n– 4 large egg yolks
\n– 1\/2 cup freshly squeezed orange juice
\n– 1 tablespoon orange zest
\n– 1 teaspoon vanilla extract
\n– Pinch of salt<\/p>\n
Directions:<\/p>\n
1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.
\n2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
\n3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
\n4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170\u00b0F or 77\u00b0C). Do not boil.
\n5. Remove from heat and stir in the orange juice, orange zest, vanilla extract, and a pinch of salt.
\n6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
\n7. Chill the custard in the refrigerator for at least 4 hours or overnight.
\n8. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
\n9. Transfer to a container and freeze for at least 2 hours before serving.<\/p>\n
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 5 hours 35 minutes<\/p>\n
Kcal: 320 kcal | Servings: 6 servings<\/p>\n
Tips:
\nUse fresh, high-quality oranges for the best natural flavor and aroma.
\nChill the custard thoroughly before churning to ensure a smooth, creamy texture.<\/p>\n","protected":false},"excerpt":{"rendered":"
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