Canyon Ranch Blog

Creamsicle Ice Cream

Updated on:
October 16, 2012

Nutrition Information (per serving)

2 g
11 mg
18 g
1 g
0 mg
31 mg
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

  1. In a large saucepan, combine all ingredients except for egg yolk and cook over medium heat, stirring constantly.
  2. 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.
  3. 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.
  4. Place in a homemade ice cream freezer and follow the directions to freeze the ice cream.
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