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Orange Creamsicle Ice Cream

Orange creamsicle ice cream with a rich vanilla custard base swirled with vivid orange sherbet-style syrup. Churned until thick, then layered with orange syrup for a nostalgic orange-and-vanilla cross-section.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 10 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar divided
  • 4 egg yolks
  • 2 tsp vanilla extract
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.25 tsp salt
  • 1 orange food coloring optional

Equipment

  • 1 ice cream maker
  • 1 small saucepan

Method
 

Make the vanilla base
  1. Heat the heavy cream and whole milk until steaming. Visual cue: small bubbles and steam rise from the surface.
  2. Whisk the hot cream mixture into the egg yolks beaten with 1/2 cup granulated sugar. Visual cue: the custard mixture turns smooth and slightly thickens.
  3. Return to heat and cook until the custard reaches 175F, whisking to prevent scorching. Time range: about 5 minutes; visual cue: it coats the back of a spoon.
  4. Strain the custard into a clean bowl. Visual cue: a smooth, lump-free texture without any egg bits.
  5. Stir in vanilla extract and salt, then cool completely. Visual cue: the mixture cools to room temperature before chilling.
Make the orange syrup
  1. Combine fresh orange juice, orange zest, and the remaining 1/4 cup granulated sugar in a small saucepan. Visual cue: the sugar dissolves as the liquid warms.
  2. Simmer for 5 minutes until slightly syrupy, then cool completely. Visual cue: it looks glossy and coats a spoon lightly.
Churn and swirl
  1. Churn the vanilla custard in an ice cream maker until thick. Visual cue: it looks like soft-serve and holds peaks.
  2. In the last 2 minutes, drizzle in the orange syrup to create swirls, and do not fully mix. Visual cue: distinct orange streaks remain.
Layer and freeze
  1. Transfer to a container, layering spoonfuls while keeping the swirl pattern. Visual cue: a marbled orange-and-vanilla look on the surface.
  2. Freeze at least 4 hours. Visual cue: the ice cream becomes firm enough to scoop cleanly.

Notes

Pro tip: cool both the vanilla custard and the orange syrup completely before churning so the mixture thickens evenly and the swirls stay vivid. Store covered in the freezer for up to 2 weeks; freezer yes. For a lighter option, use half-and-half in place of some heavy cream, which will make the texture slightly softer.