Creamsicle Ice Cream

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 16, 2012

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Nutrition Information (per serving)

calories 
85
protein 
2 g
sodium 
11 mg
carbohydrates 
18 g
fat 
1 g
fiber  
0 mg
cholesterol 
31 mg
Servings 
10 (⅓ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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