Candied Orange Ice Cream

Candied Orange Ice Cream: A Delightful Homemade Treat

Hello, ice cream lovers! Today, I have a special recipe that combines the refreshing taste of oranges with the indulgence of chocolate fudge swirl: Candied Orange Ice Cream. This delightful homemade ice cream is perfect for a summer day or any time you need a sweet, citrusy treat. Let’s dive into the recipe!

Ingredients

For the Ice Cream:

• 1 ½ cups (360 g) whole milk
• 1 ½ cups (360 g) heavy cream, divided
• ½ cup (160 g) candied orange syrup*
• 5 large egg yolks
• Pinch of fine sea salt
• 1 tablespoon granulated sugar
• ⅛ teaspoon guar gum, optional
• ¼ teaspoon orange extract, optional (use more or less to taste)

For the Fudge Swirl:

• ½ cup (100 g) granulated sugar
• ½ cup (120 g) heavy cream
• 6 tablespoons (35 g) Dutch process cocoa powder
• ¼ cup (85 g) corn syrup
• Pinch of fine sea salt
• 2.5 oz (70 g) dark chocolate, chopped
• ⅔ cup (170 g) chopped candied orange peel

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Directions

Prepare Candied Orange Peel:

1. Drain about 10 ounces of candied orange peel in syrup, separating the syrup from the solid peel.
2. Spread pieces of peel out on a sheet of parchment paper or a silicone baking mat and let dry out for a day or so.
3. Once dried, chop into 1/4-inch pieces and toss with granulated sugar to keep the bits from sticking together (if using already dried candied orange peel, skip this step and just chop it).

Make Ice Cream Base:

1. In a medium saucepan, combine milk, 1/2 cup of cream (keep remaining 1 cup heavy cream in the refrigerator for later), strained orange syrup, and salt.
2. Place the saucepan over medium heat and warm until it starts to steam and bubble around the edges, but don’t let it fully boil.
3. Meanwhile, whisk egg yolks in a bowl until smooth and one shade lighter in color.
4. Slowly ladle hot milk mixture into the egg yolks, 1/4 cup at a time, whisking continuously, until about half of the milk mixture has been incorporated and egg yolk mixture is hot to the touch.
5. Pour egg yolk mixture into the saucepan with remaining milk; reduce heat to low and cook, stirring occasionally, until slightly thickened and mixture reaches 170°F on an instant-read thermometer.
6. Remove from heat and pour through a fine mesh sieve into a heat-proof bowl.
7. Whisk together 1 tablespoon granulated sugar with powdered guar gum in a small bowl. Whisk in 1 tablespoon of cold cream until evenly dissolved, then stir into the warm ice cream base along with the rest of the reserved heavy cream and orange extract (if using).
8. Press a piece of plastic wrap onto the surface of the cream to prevent a skin from forming, then refrigerate for at least 4 hours or overnight until completely chilled through (the colder the ice cream base is, the more quickly it will churn).

Prepare Fudge Swirl:

1. In a saucepan, combine sugar, cream, cocoa powder (sifted if clumpy), corn syrup, and salt. If you have any candied orange syrup left, you can use it in place of some of the corn syrup.
2. Stir over medium heat until sugar is dissolved and the mixture just starts to bubble. Remove from heat and add chopped chocolate, gently stirring until completely melted and smooth.
3. Let cool for 15 minutes, then transfer to a piping bag or a zip-top plastic bag. Refrigerate for about 30 minutes or let sit at cool room temperature for an hour or two until ready to use. If fudge was chilled for longer, let it warm up to room temperature for an hour or so before swirling. Cut off the corner of the bag or fit with a 1/4-inch piping tip.

Churn Ice Cream:

1. Pour the chilled ice cream base into an ice cream machine and churn according to the manufacturer’s instructions.
2. Have a shallow, long container (like a loaf pan), pre-chilling in the freezer while your ice cream churns.
3. Once the ice cream reaches the consistency of soft serve, spoon a bit into your chilled container, spreading it out into an even layer. Sprinkle with candied orange bits (smush them a bit to mix up with the cream), and squeeze a squiggle of fudge over the top. Repeat with additional layers of ice cream, orange bits, and fudge, until the container is filled and all of the ice cream has been used. End with a final sprinkle of candied orange and a drizzle of fudge, then place the container in the freezer to freeze overnight until solid.
4. If storing in the freezer for more than a few days, press a piece of parchment paper onto the surface of the ice cream or cover the container with a lid to prevent freezer burn. With the guar gum, the ice cream will keep quite well for about a month.

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Serving Suggestions

Serve this delicious Candied Orange Ice Cream in bowls or cones, and enjoy the burst of citrus flavor combined with the rich chocolate fudge swirl. It’s a perfect dessert for any occasion and is sure to impress your family and friends.

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Recipe Notes

• *Candied orange syrup can be made by simmering orange peel in sugar syrup until tender and then using the leftover syrup in the ice cream base.
• For a more intense orange flavor, adjust the amount of orange extract to your liking.
• The guar gum is optional but helps to keep the ice cream smooth and prevent ice crystals.

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Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour (plus chilling time)
• Calories: 320 kcal per serving
• Servings: 8 servings

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Enjoy making and savoring this Candied Orange Ice Cream! Don’t forget to share your creations and tag us on social media. Happy ice cream making!

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