Fresh Citrus Orange Ice Cream Recipe

Ingredients & Serving Sizes


2 Quarts

  • 1 cup Milk
  • 2 1/2 cups Orange Juice
  • 1/2 cup Sugar
  • 3 Tangerines, juiced
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/4 cups Whipping Cream

4 Quarts

  • 2 cups Milk
  • 5 cups Orange Juice
  • 1 cup Sugar
  • 6 Tangerines, juiced
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 1/2 cups Whipping Cream

6 Quarts

  • 3 cups Milk
  • 7 1/2 cups Orange Juice
  • 1 1/2 cups Sugar
  • 9 Tangerines, juiced
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 3/4 cups Whipping Cream

Directions

  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in orange juice, half and half, vanilla and whipping cream.
  • Then, cut in half the tangerines and squeeze the juice into the mixture.
  • You can also take a spoon and spoon some pulp from the tangerine into the mixture; be sure to avoid any seeds.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain┬« Ice Cream Maker manual.