Orange Creamsicle Custard Recipes
ORANGE ICE CREAM
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Stir orange zest into custard. Cover and let stand 30 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
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From djfoodie.com
Servings 6Total Time 6 hrsEstimated Reading Time 2 minsCalories 231 per serving
- In a medium bowl whisk together the ingredients, making sure that the sweetener is fully dissolved.
- Pour the mixture into the molds. Fit your handles into the base of the molds and freeze until solid (about 6 hours).
- To remove from the molds, hold under hot tap water for about 10 seconds. The pops ... pop right out!
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Reviews 1Servings 12Cuisine MericanCategory Dessert
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4.2/5 (22)Total Time 30 minsCategory DessertCalories 271 per serving
- Wash and zest all of the oranges {I use a microplane to do this}. Add orange zest to glass measuring cup or mixing bowl. Cut oranges in half and squeeze/juice oranges through a fine mesh strainer into glass measuring cup.
- Pour orange juice + zest and all remaining ingredients into blender. Blend until smooth and combined, about 15-30 seconds*.
- Pour mixture into ice cream maker and churn according to the manufacturer's instructions. Serve immediately or freeze until desired consistency. Spoon ice cream into freezer safe container, cover tightly and store in freezer for up to 2 weeks.
ORANGE VANILLA CUSTARD DOUGHNUTS — ANA'S BAKING CHRONICLES
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- In the bowl of your standing mixer sift and combine flour, salt, ground nutmeg and sugar. Set aside.
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- In a small saucepan, combine the orange zest strips with the sugar, water, bay leaves and peppercorns and simmer over moderate heat until the sugar is dissolved.
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5/5 (2)Published 2021-03-02Category Desserts, Recipe Roundup
- Orange Olive Oil Donuts. Try these for dessert or as a delicious breakfast treat! Impress your family with these baked orange donuts. The soft citrus flavor is the perfect base for this moist cake donut.
- Orange Crush Pound Cake. Take this traditional pound cake recipe and give it a makeover with a cup of Orange Crush soda! Not only does the soda give this cake some extra sweetness, but it also lends its orange flavor!
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- Dark Chocolate Orange Cookies. Dark chocolate and orange go together like peanut butter and jelly. Capture this classic flavor combination in this irresistible dark chocolate orange cookie recipe.
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- To a large saucepan add milk, sugar, 1 and 1/2 cups heavy cream and salt. Cook, stirring occasionally, over medium-low heat until sugar is dissolved and mixture is steaming.
- In a small bowl, whisk yolks, continue to whisk while slowly drizzling warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking over medium-low heat until mixture coats the back of a wooden spoon. Pour through a fine mesh strainer into a large bowl.
- Add remaining 1/2 cup heavy cream and vanilla to one medium bowl. Add 1/2 cup orange juice, zest and optional orange extract to a second medium bowl. Pour 1 and 1/2 cup warm milk mixture into each medium bowl, containing heavy cream and orange juice. Cool over an ice bath, stirring occasionally. Transfer vanilla mixture to one container, cover and chill. Transfer orange mixture to a second container, cover and chill 4 hours or overnight.
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