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Yields18 Servings
 1 cup Whole Milk, local, organic if possible
 ½ cup Sugar
 1 pinch Fine Sea Salt
 2 large Eggs
 1 whole Vanilla Bean, vertically sliced in half
 1 ½ cups Cara Cara Orange Juice, freshly squeezed (about 4 oranges)
 2 cups Cream, local, organic if possible
  Zest of One Cara Cara Orange
1

In a medium saucepan, simmer milk, sugar and salt over medium heat until small bubbles appear around the edges. Don’t boil.

2

Place eggs in a large bowl and whisk lightly. Working quickly, whisk 1/8-cup of the warm milk into the eggs. Continue adding milk by individual 1/8-cups until the saucepan is empty.

3

Pour milk-egg mixture back into the saucepan. Using the back edge (not the sharp side) of a paring knife, firmly and gently scrape the vanilla beans away from the pod. Add the vanilla beans and their split pod to the milk-egg mixture. Add the cara cara orange juice. Heat milk-egg mixture (the custard) over medium heat. Patiently stir the custard until it starts to thicken. Don’t let it boil, or the custard will curdle. When the back of a spoon has a translucent coating, the custard is ready.

4

Turn off the heat and remove the custard from the stove. Whisk in the cream and cara cara orange zest. Pour custard into a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Place custard, including the vanilla pods, in a sealed container to chill for a few hours, preferably overnight.

5

Pour custard into the bowl of an ice cream maker. Follow the directions of the manufacture for churning the custard. When the custard resembles soft serve ice cream, scoop into a container and seal tightly. Place in a freezer to harden for a few hours or overnight. Enjoy!

Ingredients

 1 cup Whole Milk, local, organic if possible
 ½ cup Sugar
 1 pinch Fine Sea Salt
 2 large Eggs
 1 whole Vanilla Bean, vertically sliced in half
 1 ½ cups Cara Cara Orange Juice, freshly squeezed (about 4 oranges)
 2 cups Cream, local, organic if possible
  Zest of One Cara Cara Orange

Directions

1

In a medium saucepan, simmer milk, sugar and salt over medium heat until small bubbles appear around the edges. Don’t boil.

2

Place eggs in a large bowl and whisk lightly. Working quickly, whisk 1/8-cup of the warm milk into the eggs. Continue adding milk by individual 1/8-cups until the saucepan is empty.

3

Pour milk-egg mixture back into the saucepan. Using the back edge (not the sharp side) of a paring knife, firmly and gently scrape the vanilla beans away from the pod. Add the vanilla beans and their split pod to the milk-egg mixture. Add the cara cara orange juice. Heat milk-egg mixture (the custard) over medium heat. Patiently stir the custard until it starts to thicken. Don’t let it boil, or the custard will curdle. When the back of a spoon has a translucent coating, the custard is ready.

4

Turn off the heat and remove the custard from the stove. Whisk in the cream and cara cara orange zest. Pour custard into a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Place custard, including the vanilla pods, in a sealed container to chill for a few hours, preferably overnight.

5

Pour custard into the bowl of an ice cream maker. Follow the directions of the manufacture for churning the custard. When the custard resembles soft serve ice cream, scoop into a container and seal tightly. Place in a freezer to harden for a few hours or overnight. Enjoy!

Cara Cara Orange & Vanilla Creamsicle Ice Cream