Burnt Orange Ice Cream

Burnt Orange Ice Cream.

Do I really need to say anything else?

Okay, I will anyway. Those of you looking for bright and shiny orange sherbet, look elsewhere, this isn’t the recipe for you. This recipe is all about the dark side of citrus. Heat is involved—caramel, to be precise. Anyone who liked the blood orange tart will like this ice cream. Friends of Grand Marnier will agree that this is one special scoop. Bryan declares this one of the best ice creams I have ever churned, and I completely agree. It is deeply flavorful and completely complicated. You’ll keep stealing another spoonful hoping to understand the flavor, but it remains elusive. It is a great recipe and I encourage all of you to make this now. Those of you without an ice cream maker, what are you doing without an ice cream maker?! Have you been reading this blog? Trade in your microwave.

Some of you may have noticed that old L + D got a bit of a facelift this week. Nothing major, just some tweaks to make it look a little slicker and work a little better. Huge thanks goes to Bryan who worked hard on the changes to the site. I also updated the About page (which was woefully out of date) and the Chicago Guide (adding a couple of new places and deleting a couple of places that weren’t keeping up).

I can’t believe I never mentioned this, but I contributed to the latest issue of Communal Table. It is a wonderful publication and I am totally honored to be included in the project. I hope you will check it out and consider ordering a copy.

Burnt Orange Ice Cream (adapted from the Gourmet Cookbook)

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 2 tablespoons finely grated orange zest (from 3 large navel oranges)
  • 3/4 cup sugar, divided
  • 1/2 cup strained fresh orange juice
  • 5 large egg yolks
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Combine the cream, milk and zest in a 2-3 quart saucepan and bring just to a boil. Remove the pan from heat, cover, and let stand for 30 minutes.

Combine 1/2 cup sugar and orange juice in another saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring, swirling the pan occasionally, until the syrup become a deep golden caramel. Remove the pan from the heat and carefully add 1/2 cup cream mixture (mixture will bubble and steam), and whisk until smooth. Add remaining cream in a steady stream, while whisking. Cook caramel mixture over very low heat, whisking, until caramel has dissolved and mixture is hot. Remove from heat.

Whisk together the egg yolks, remaining 1/4 cup sugar, and salt in a medium heat-proof bowl. Add hot caramel mixture in a slow, steady stream, whisking constantly. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer; do not let boil!

Pour custard through a fine-mesh sieve into a clean bowl and stir in the vanilla. Cool to room temperature, then refrigerate, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker according to manufacturer’s instructions.

62 comments to “Burnt Orange Ice Cream”

  1. I love that first picture of the spoon above the ice cream! It looks like the spoon’s considering another bite, trying to understand the flavor. The ice cream looks great, too!

  2. i want to know what u think if this recipe wil work with crepe suzette. it sounds very good i want to impress sum people

  3. Given that one SHOULD have an icecream maker but does NOT (hehe) is there any way of adapting/making this recipe without one? I’ve seen adaptations like not adding the cream at the beginning and instead whipping the cream and folding it through last… thoughts?

  4. Hey Aimee- Since I have a machine, I have never tried any of the alternate methods. You’re going to have find advice on that elsewhere. I am sure there are plenty of alternate solutions on this internet of ours. Good luck!

  5. Hey – I just tried it, but I’m a novice ice-cream maker and after making the caramel and then adding the cream mixture as directed above, it immediately curdles. Dammit! What did I do wrong? Temperatures/speed of adding etc?

  6. Wow. This looks incredible! How much ice cream does this recipe make? My ice cream maker can only handle 1pt 2 fl oz of mixture, so I think I should scale the recipe down by a half, what do you think? Can’t wait to try this!!

  7. Hey Nick! Cutting it in half makes sense, though I am a little worried about you caramelizing that small about of sugar….but give it a try! Why is your ice cream maker so small?! That’s no fun. ;)

  8. This was great! I was skeptical but my sister picked this for me to make and we loved it. Great served w a choc cupcake

  9. Made it last night and I’m in love!

  10. How about ice cream sandwiches with chocolate pepper cookies??? I think that would be a wonderful combination with the burnt orange, no?

  11. I’m thinking this would be divine served with chocolate sauce… and maybe a gingersnap cookie?

  12. Love this recipe, I have made it too many times, but then again what is too many??? A recipe that is in the same vein is Davod Lebovitz’s white chocolate ginger ice cream. I think you would really like it, not your normal flavor paring, but it soooo works!