Mark’s favorite ice cream bar is a Dreamsicle. So why not create a homemade ice cream with those flavors? And that’s what I did. D-E-L-I-C-I-O-U-S!
- 1 1/2 cup milk
- 1 1/2 cups heavy whipping cream, (divided use)
- 2/3 cup sugar
- pinch of salt
- 6 eggs yolks at room temperature
- 2 tsp vanilla extract
- 2 cups orange juice, (divided use)
You need to prepare an ice bath to be used later in the process. In a large metal bowl add lots of ice and then cold water. Place a smaller metal bowl down into the ice water, but don’t let the water come over the edge into this bowl. Pour 3/4 cup of the heavy whipping cream into this smaller bowl to begin chilling and set both aside.
In a heavy bottom sauce pan combine the milk, the remaining 3/4 cup of the heavy whipping cream, sugar and salt. Heat over medium heat until it starts to steam. (But don’t let it come to a boil.)
In another medium bowl whisk the 6 eggs yolks together then very slowly pour the heated milk and cream mixture into the whisked egg yolks. During this process whisk constantly so that the eggs are tempered and not cooked. Return the mixture to the saucepan and cook over medium heat to thicken. Stir constantly, this will take between 8 to 10 minutes. It is done when the mixture coats the back of your wooden spoon.
Slowly pour the heated mixture into the iced cold cream to stop the cooking process. Whisk constantly during this process. Remove the bowl with the mixture in it from the ice bath, cover with plastic wrap and refrigerate for 2 hours. After refrigeration pour half of this mixture into your ice cream machine, add 1 cup of orange juice and process for 20 minutes until completely churned, or as per your ice cream machine directions indicate. It will be very soft at the end of the churning stage. I pour the soft ice cream into a large bowl, stir in 1 tsp of the vanilla extract and mix thoroughly with a wooden spoon. Then pour this ice cream mixture an air tight plastic container and place in the freezer. (I just reuse an old container from store-bought ice cream) Repeat the process with the remaining ice cream mixture and the remaining orange juice. When finished churning add the vanilla and combine this to the other ice cream in the plastic container and return to the freezer. Let freeze for at least 4 hours before serving. We like our ice cream hard so we let it freeze overnight before serving.