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Orange Ice Cream Recipe
|Oranges||8 Large (Use Thick Skinned Variety)|
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 1⁄2 Teaspoon|
|Frozen orange juice concentrate||6 Tablespoon, thawed|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Basic meringue mixture||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3078 Calories from Fat 1138
% Daily Value*
Total Fat 127 g194.9%
Saturated Fat 81.4 g406.8%
Trans Fat 0 g
Cholesterol 682.2 mg
Sodium 1566.6 mg65.3%
Total Carbohydrates 349 g116.2%
Dietary Fiber 39.7 g158.9%
Sugars 305.1 g
Protein 103 g205.7%
Vitamin A 77.4% Vitamin C 1325.6%
Calcium 92.7% Iron 10.9%
*Based on a 2000 Calorie diet
Remove all pulp and juice; set orange cups aside.
Place water, 1/3 cup sugar, and orange rind in saucepan over medium heat.
Let sugar dissolve; bring mixture to slow boil about 9 minutes to form thin syrup.
Let syrup cool slightly.
Beat egg with fork.
Add to softened orange juice.
Add egg mixture to syrup; stir until well blended.
Place over medium heat; cook, stirring constantly, 6 to 7 minutes.
Pour into ice-cube trays; freeze to mushy consistency.
Remove from freezer; scrape into mixer bowl.
Beat about 4 minutes, until smooth.
Half-freeze and beat 2 more times.
Whip cream until soft peaks form.
Add remaining sugar to cream; beat several seconds until blended.
Fold cream into orange mixture; pour into orange cups.
Cover with 2 layers of aluminum foil; freeze until firm.
Prepare Basic Meringue mixture.
Spoon into icing bag with large star tube affixed.
Pipe meringue, in circular motion, over tops of frozen, icecream-filled orange cups.
Place in preheated 400 Â°F oven on middle shelf until meringue is lightly browned.