Orange Ice Cream

orange ice cream

Sherbet, Sorbet, Gelato, Ice Cream – what’s the difference?

Sorbet is usually all fruit juice and then there is ice cream made with cream. In America, sherbet sort of sits in the middle – citrus but creamy from whole milk. Some gelato flavours are similar. The great thing about sherbet is not just that it a lovely dessert but it also makes a variety of punches, shakes and floats.

Orange Sherbet is the most common sherbet in America along with lime and raspberry which we also have recipes for.  There is even Rainbow Sherbet which combines the lot!

How to make Orange Ice Cream?

To make Orange Ice Cream, make the orange syrup base and then mix with the milk of your choice and freeze.  We used whole milk here but it is just as good with Oat, Almond or Soy Milk if you prefer dairy-free.

With an ice cream maker, Orange Ice Cream is simple, preservative free and requires just a little bit of planning.  I recommend the Andrew James as a starter ice cream maker but you can also get an attachment for your KitchenAid Stand Mixer.  However, you don’t need an ice cream maker (see Tip below).

Make it Fun!

At the “set stage”, use various moulds and containers to shape and portion the ice cream.  This is great for summer as you can just reach in the freezer for a refreshing treat in seconds. We love these in push pops. Just flip the lid and push up the ice cream.

orange push pops

Float through Summer

For an afternoon treat to get a rest from the heat of the summer, we made Orange Floats.  Dip the rim of a glass in coloured sugar (optional) and mix Orange Sherbet with a carbonated drink of your choice.  We used Fentiman’s Mandarin & Seville Orange Jigger but this also works with Sprite, Lemonade, Ginger Beer or just sparkling water.

Fentiman's Orange Slush

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Orange Sherbet
Print Recipe
Use fresh orange juice or orange juice from concentrate (not pasteurised). Make sherbet the day before or morning of your event.
Votes: 1
Rating: 5
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Servings
litre
Ingredients
Servings
litre
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. In a pitcher, juice the oranges.
  2. Mix the zest and the caster sugar in a separate bowl.
    Mix the zest and the caster sugar in a separate bowl.
  3. Mix the sugar with the orange juice, stirring vigorously allowing the sugar to dissolve.
  4. Add milk, whisking all of the time so it doesn't curdle.
  5. Make the sherbet to the manufacturer's instructions (see tip).
  6. Once at "soft stage", transfer to freezer container and freeze until solid.
  7. Remove from freezer 20 minutes before serving so that you can scoop it.
Recipe Notes

Tip:  This recipe doesn't require an ice cream maker.  Pour the mix into a freezer safe container.  Put in freezer.  Stir every hour (at least 4 times) then let freeze until hard.

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