October 16, 2012
Nutrition Information (per serving)
10 (⅓ cup ea.)
1 cup low-fat milk
½ cup half and half
½ cup orange juice concentrate
1 Tbsp orange zest
1 tsp pure vanilla extract
1 vanilla bean
½ cup cane sugar
¼ cup beaten egg yolks
- In a large saucepan, combine all ingredients except for egg yolk and cook over medium heat, stirring constantly.
- Place egg yolk into a medium bowl. When milk mixture is scalded (about 165F), remove from heat and add ¼ cup at a time to egg yolk. Mix well after each addition. Remove vanilla bean, slice lengthwise and scrape into custard mixture. Mix well. Return mixture to saucepan.
- Place saucepan back on heat. Stirring constantly, heat to just under a simmer (about 170F). Do not boil. Immediately transfer to an ice bath and cool completely.
- Place in a homemade ice cream freezer and follow the directions to freeze the ice cream.