Recipes > Desserts > Frozen Desserts > Ice Cream > Orange Ice Cream > Orange Ice Cream

Orange Ice Cream


  • 3 cups of milk
  • 6 tablespoons of cornstarch
  • 1 cup of strained orange juice
  • 2 eggs
  • 1 cup of sugar
  • 1 teaspoon of orange extract
  • 1 teaspoon of vanilla extract


Place milk and cornstarch in a saucepan and stir until the starch is dissolved. Bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add orange juice, egg yolks, sugar, orange extract, and vanilla extract. Mix thoroughly and then pour into the freezer and start to freeze. When about to remove the dasher add the stiffly beaten whites of the eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.


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Mrs. Wilson's Cook Book (1920).

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