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 I also updated the About page (which was woefully out of date) and the Chicago Guide (adding a couple of new places and deleting a couple of places that weren’t keeping up).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. You had me at burnt orange….

  2. wow-this looks amazing!

  3. Gorgeous ice cream. Yum!

  4. I agree: trade in your microwave for an ice cream maker! I haven’t had a microwave in years and don’t miss it one bit :)

    I am so intrigued by this ice cream flavor because I have 2 orange trees out front, just full of fruit. Thanks for sharing :)

  5. YES. My non-cooking friends can’t get over my lack of microwave but I don’t miss it either.

    This recipe sounds heavenly and bless live-in IT support. :)

  6. Yes! My ice cream canister has been chillin’ in the freezer waiting for its opportunity for weeks now. Would a splash of brandy be out of place in this recipe?

  7. This sounds really interesting. I haven’t had a microwave in a while, but still no ice cream maker…

  8. Kari- Good question. My recommendation would be to try the ice cream first, as is, and then make adjustments. We also wondered about adding booze, but it in the end I think it didn’t need it and might make it needlessly more complicated. But I’m not sure.

  9. Are you kidding me with this??? It looks so amazing. Good thing I’m going to the grocery store today, I am making this right away.

  10. holy moly – totally making this. my question is, why haven’t i gotten the gourmet cookbook yet??!!

  11. oh my god! Mouth is literally watering. oh my god! cannot wait to make this. Thank you!

  12. YES. I am so into this. This might be the first winter that I’ve actually craved ice cream. Probably because it’s not really winter here.

  13. Any suggestions on what to serve it with? I’m sure it’s delicious on its own, but I can’t resist ice cream with cookies, or pie, or cake, or…

  14. I don’t have a microwave OR an ice cream machine. hmmm…. I think we still have some of those coins my grandma sent me though…

  15. Kimberley- totally agree! weirdest winter ever.
    Nuala- That is a really good question. I don’t have an answer. Each time I have eaten this I have tried to figure out what I would pair it with, but nothing jumps out. It is kind of its own thing. That being said, later in the cookbook it is turned into profiteroles. I can imagine that working pretty well. Maybe a spice cookie? If you try, let me know!

  16. Amelia- Sell some of Matt’s painting collection and buy yourself an ice cream maker.

  17. *cough* The ice-cream maker was on my shopping list, honest! Out of curiosity, which one do you use? Btw, you had me at the first four words… going to try this one (as soon as a make a trip to the store). :)

  18. This looks incredible! And, I have the first issue of Communal Table and it’s beyond fantastic, I’m sure the 2nd one is as well.

  19. Row- I use and highly recommend this ice cream maker I have had mine for years and it still works perfectly. I’ve seen them on sale for as low as $50.

  20. I seriously need to get an ice cream maker. This must taste divine!

  21. OK, I don’t have a microwave, have never found it THAT useful…but after reading this recipe i don’t need any more to convince me of getting an ICE CREAM MAKER…going on my list of KITCHEN MUST-HAVES thank you!!!

  22. A scoop (or ten) would do very nicely thank you! As a lover of the orange/chocolate combination, I would love to serve this ice cream alongside something rich and choclatey.

  23. Oh. My. Gosh. Caramelly orangy yummness. Can’t wait to do this. Having been a pastry chef in a long ago life, to answer Kari’s questions, the brandy may be tasty, but will influence how hard the cream freezes. It may be a but mushy if you add more than a tablespoon or two. But you could always resort to a drizzle of some sort of boozy goodness atop. Serve it with a tuile, and call it heaven.

  24. Fabulous!! Which ice cream maker would you recommend i buy?

  25. Caramel and citrus is a highly underrated combination. Can’t wait to try this!

  26. This post has convinced me to get an ice cream maker! I adore your blog, your delightfully witty writing style, and your delectable recipes.

  27. Awesome. Definitely trying this.

  28. I am a friend of Grand Marnier, so this is for me! Thank you so much Tim, I have been dreaming of ice cream for the past couple of days, which is odd since it’s freezing cold outside, still, I’ll be making this soon!

  29. Oh my word. That looks phenomenal.

  30. I’ve never made ice cream before, but this may be the recipe to tempt me. For the orange lovers out there I recently picked up some Sky Vally heirloom oranges (TJ’s but I’ve seen them at WF), and they are some of the best oranges I have ever eaten. I think it would be fantastic to try this with them.

  31. Interesting ice cream is the best. I considered licking my screen, but instead I’ll buy some oranges and make this. Thanks!

  32. Think I’ll give this one a try…

    I’ve tried so many ice cream recipes and haven’t found one that screams AMAZING. Blood oranges might add a nice twist too.

  33. With your food combos like this one above, I’m thrilled to take your advice on your Chicago Guide…can’t wait to check some of those places out…thanks!

  34. Looks fantastic! I bet a dark chocolate sauce drizzled over this would be diving :)

  35. its chilling now, despite the temp. outside in NYC is 27, i love homemade ice cream. its the perfect time of year for citrus. i took the caramel part to the edge of “burnt” oblivion… almost, thank god i have a chef in my life.

    yes, when my boyfriend and i renovated my apartment his rule was NO microwave and total bonus i already HAD the ice cream maker. its been worth the mere $99 pricetag…i think i actually got it for a gift anyway!

    great post and great recipe! i’m ready for the next one!! i think ramps will be in season soon lol!!

    best regards!!

  36. Intriguing…I’m typically a sorbet person, but this has me interested! I may just have to give it a shot.

  37. “Those of you without an ice cream maker, what are you doing without an ice cream maker?!” My favorite quote of the day.

    p.s. I just re-designed my blog, too. Hope you’ll check it out and let me know what you think. I’d love your feedback. xo, Dawn

  38. next time someone asks why i don’t have a microwave, i’ll have to incorporate your “because ice cream makers are so much more useful” logic into my answer.

    this post also makes me think i could probably make millions churning and selling this ice cream here in my hometown, where people pay top dollar for anything in the school color of the university of texas: burnt orange!

  39. Just finished freezing mine – this stuff is AMAZING. Everybody should be running out to buy oranges right now.

  40. yay, Claire! I am so glad you agree. Thanks for letting us know….

  41. …(static)… You just blew my mind. I’m still trying to wrap my head around what the burnt orange flavor tastes like let alone an icecream version of it.

  42. My name is Sasha and I do not own an ice cream maker.

    I am a cross between a depression era grandma and a poor student, as I make my ice cream the old fashioned way (read: labor intensive way with a spoon, a freezer and vigorous stirring every 45 minutes). That said, my spoon and I are totally ready to put into the effort of making this ice cream. I love how you describe it – the dark side of citrus. Brilliant.

  43. This ice cream was absolutely amazing. I am constantly looking for new homemade ice cream flavors to try out and this one worked wonderfully. Thanks so much for sharing.

  44. I made and loved this tasty ice cream. You are spot on that it tastes just like Grand Marnier! I almost let the caramel get away from me while I was beating the eggs and sugar, but luckily I added the cream just in time to stop it from turning any darker. Thanks for a great recipe!

  45. I made this ice cream yesterday and it is amazing. I sometimes have a problem with ice crystals forming in my homemade ice cream while it is churning. This time I added a tablespoon of Grand Marnier to the base. I’m not sure if the alcohol lowered the freezing temp….but the result was totally creamy without a hint of ice crystals. I used the Gourmet suggestion of serving this with profiteroles and hot fudge sauce….yum!

  46. are you serious?!?! this is making me feel crazy! i must make this!

  47. This looks amazing…. I love orange ice cream!

  48. Shut up!! What a perfect winter combination! Must make…

  49. This looks so delicieus and good. I am planing to try this recipe at weekend!
    Oh – and i like Your pictures. They make me hungry!
    Lots of greets,

  50. I’ve made this twice now! It’s wonderful stuff. I think that the flavour improves given a little time. It was all right the day it was churned, but it was much improved after a day in the freezer.

  51. 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!

  52. 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

  53. 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?

  54. 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!

  55. 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?

  56. 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!!

  57. 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. ;)

  58. 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

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

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

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

  62. 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!

What do you think?