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Recipe: Stracciatella Orange Dreamsicle Ice Cream 

hand holding an Orange Ice Cream filled cone
Orange Ice Cream
Just like those bright orange childhood summer treats, only better!

Vanilla Bean Base:

  • 4 eggs
  • 1 ½ c sugar
  • 4 c cream
  • 2 c milk
  • Seeds of 1 Vanilla bean or 1 TBS Vanilla paste or1 ½ TBS Vanilla extract

Mix together the sugar, cream and milk in a 3 qt thick-bottomed pot and place over med-high heat. Stir often and heat to 150˚F.

Place eggs in bowl and whisk well. (Or use and immersion blender.)

Temper the eggs by slowly pouring and whisking 2 cups of the hot milk mixture into the eggs. Then pour the egg mixture back into the hot milk. Mix constantly over medium heat until custard reaches to 180˚F, to avoid scrambled eggs forming in your ice cream! (If you do develop little bits of cooked eggs strain them out after cooking. It is not the end of the world ☺)

Pour the mixture in to a shallow 2 inch pan such as a large casserole dish and add the vanilla. 

Place uncovered in the refrigerator to cool completely.

Follow the manufacturer’s instructions to spin the ice cream. While the vanilla base is spinning, prep the other two ingredients.

Orange Creamsicle:

  • 1 c high quality orange juice concentrate

Place the frozen juice in a bowl and mix with a spoon to soften. Keep it in the freezer to maintain the right consistency. You’re looking for something like a slightly melted sorbet.

Chocolate:

  • 1 ½ c chocolate shavings or chunks or 1 c of melted dark chocolate.

When the Ice cream is almost done (thick, but still moving well through the paddles), add the chocolate. Sprinkle in the shavings a bit at a time or drizzle a thin stream of the melted chocolate over the spinning custard mixture. Allow the paddles to break up and distribute the chocolate throughout the ice cream. *Note: be careful to keep moisture out of the melted chocolate or it will “seize” and form a hard mass and not be workable.

When the Ice cream is finished spinning, work quickly and spoon it into 6 x 13 x 2 inch container. Layer the Stracciatella ice cream with the orange mixture. Aim for a 1-2 inch thick Stracciatella layer and ¼ inch of the orange layer. Cover and Freeze till hard.

Then enjoy a delicious scoop of creamy vanilla with little bits of chocolate and a burst of citrus to delight the taste buds. Three cheers for Summer!

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