ORANGE ICE CREAM
This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer's day.
Provided by Lauren Allen
Categories Dessert
Time P1DT15m
Number Of Ingredients 5
Steps:
- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it's not sweet enough. Whisk in cream and orange Jello.
- Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn't require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
- Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
Nutrition Facts : Calories 313 kcal, Carbohydrate 29 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 28 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING
This dessert is like an orange creamsicle in cake form, with a sugar cookie crust and a lemony whipped cream frosting.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
BANANA ORANGE ICE CREAM
Make and share this Banana Orange Ice Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and mash bananas.
- Combine with lemon juice, salt, sugar and fresh orange juice.
- Fold confectioners' sugar into lightly whipped heavy cream.
- Add to banana mixture.
- Churn-freeze.
Nutrition Facts : Calories 728.9, Fat 44.7, SaturatedFat 27.6, Cholesterol 163, Sodium 144.4, Carbohydrate 84.6, Fiber 4.3, Sugar 63, Protein 4.6
ORANGE AND LEMON ICE
This is one of the typical refreshing desserts of the Middle East. You can easily substitute crushed melon or strawberries or your favorite fruit.
Provided by Mirj2338
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved.
- Cool slightly and strain.
- Add the juices and rinds, stirring to mix well, or whirl in a food processor.
- Transfer the liquid to a glass bowl, and freeze to a mush.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
ORANGE ICE CREAM SODA
Summer is coming and its time to start looking for new and unique drinks to try. Here's a twist on an old favourite. You can also use Meyer lemon or ruby red grapefruit juice with this recipe. (Also you could substitute the juice for your favourite lemon, orange or grapefruit liqueur or soda).
Provided by Baby Kato
Categories Shakes
Time 10m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- Rub orange juice on the edge of glass and then place the glass in white sugar to rim glass.
- Set the prepared glass in freezer to chill until needed.
- Next dissolve the 4 tsps of sugar in 6 tbsp of orange juice.
- Pour the orange mixture into the prepared glass.
- Add the club soda and top with ice cream.
- Pour the remaining orange juice and sugar (if any - from rimming the glass) over the ice cream and garnish glass with an orange slice.
- Serve with a straw and a spoon, enjoy immediately.
- *Please use the same measurements for liqueurs as for juice.
- * If using sodas instead of juice or liqueurs, please substitute the club soda with your preferred soda, (lemon, orange or grapefruit).
Nutrition Facts : Calories 291.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 31.7, Sodium 91.9, Carbohydrate 53.8, Fiber 1, Sugar 49.6, Protein 3.3
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