Orange Vanilla Frozen Custard

Cathy Roland


Treat for a hot day

★★★★★ 1 vote


1 Tbsp
1 1/2 c
whole milk
3 large
1 c
1/4 tsp
kosher salt
1 1/2 c
heavy cream
2 tsp
vanilla extract
2/3 c
frozen orange juice concentrate, thawed
4 tsp
grated orange peel


1Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
2Freeze the custard in an ice cream maker according to the manufacturer's directions.

About this Recipe

Course/Dish: Ice Cream & Ices