Orange-Vanilla Frozen Custard

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
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1 tablespoon cornstarch

1 1/2 cups whole milk

3 large eggs

1 cup sugar

1/4 teaspoon kosher salt

1 1/2 cups heavy cream

2 teaspoons vanilla extract

2/3 cup frozen orange juice concentrate, thawed

4 teaspoons grated orange zest


Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.

Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.

Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

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