Fresh Citrus Orange Ice Cream Recipe

Ingredients & Serving Sizes

2 Quarts

• 1 cup Milk
• 2 1/2 cups Orange Juice
• 1/2 cup Sugar
• 3 Tangerines, juiced
• A Dash of Salt
• 1 cup Half and Half
• 1 1/2 teaspoons Vanilla Extract
• 1 1/4 cups Whipping Cream

4 Quarts

• 2 cups Milk
• 5 cups Orange Juice
• 1 cup Sugar
• 6 Tangerines, juiced
• 1/2 teaspoon Salt
• 2 cups Half and Half
• 1 tablespoon Vanilla Extract
• 3 1/2 cups Whipping Cream

6 Quarts

• 3 cups Milk
• 7 1/2 cups Orange Juice
• 1 1/2 cups Sugar
• 9 Tangerines, juiced
• 3/4 teaspoon Salt
• 3 cups Half and Half
• 2 tablespoons Vanilla Extract
• 5 3/4 cups Whipping Cream

Directions

• Scald milk until bubbles form around edge.
• Remove from heat.
• Add sugar and salt.
• Stir until dissolved.
• Stir in orange juice, half and half, vanilla and whipping cream.
• Then, cut in half the tangerines and squeeze the juice into the mixture.
• You can also take a spoon and spoon some pulp from the tangerine into the mixture; be sure to avoid any seeds.
• Cover and refrigerate 30 minutes.
• Freeze as directed in your White Mountain® Ice Cream Maker manual.