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Orange Creamsicle Ice Cream

Orange creamsicle ice cream with a silky vanilla custard and vivid orange sherbet-like swirls. This orange vanilla ice cream recipe cooks a custard to 175F, churns until thick, then ribbons in a quick orange syrup.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Base custard
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 4 egg yolks
  • 2 tsp vanilla extract
  • 0.25 tsp salt
Orange swirl
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.25 cup granulated sugar Remaining sugar for the orange syrup.
  • 1 orange food coloring (optional) Use if you want a more vivid orange color.

Equipment

  • 1 ice cream maker
  • 1 small saucepan

Method
 

Make the vanilla base
  1. Heat heavy cream and whole milk in a saucepan until steaming, not boiling.
  2. Whisk egg yolks with 1/2 cup granulated sugar until smooth, then slowly whisk in the steaming cream mixture.
  3. Return to the heat and cook, stirring constantly, until the custard reaches 175F.
  4. Strain the custard, then add vanilla extract and salt, and whisk until combined.
  5. Cool the vanilla custard completely at room temperature, then refrigerate until cold.
Make the orange syrup
  1. Combine fresh orange juice, orange zest, and the remaining 1/4 cup granulated sugar in a small saucepan.
  2. Simmer for 5 minutes until slightly syrupy, then cool completely.
Churn and swirl
  1. Churn the chilled vanilla custard in an ice cream maker until thick.
  2. In the last 2 minutes, drizzle in the orange syrup to create swirls—do not fully mix.
Freeze
  1. Transfer the ice cream to a container, layering spoonfuls to maintain the swirl pattern.
  2. Freeze at least 4 hours until firm enough to scoop.

Notes

For the smoothest custard, keep the heat at a gentle simmer and stir constantly until it hits 175F, then strain right away. Store covered in the freezer for up to 2 weeks; for best texture, let it sit 5 minutes at room temperature before scooping. Freezing is yes (freeze the finished ice cream). Dietary swap: use a lactose-free milk/cream blend in place of the dairy for a lactose-free version.