White Chocolate + Orange Ice Cream with Raspberry Swirl

French Style Orange Ice Cream

I’ve had an ice cream maker for almost five years. Five. Years. And you want to know how many times I’ve used it? One. That’s just utter craziness, considering how much my family loves ice cream. As I was grocery shopping at Walmart, who is sponsoring this post, I noticed their produce looked out of this world. Especially their Navel Oranges and other citrus fruits! Their Citrus Event is happening now, offering 100% freshness guaranteed. In that exact moment, I decided to take my appliance out of hibernation and make orange ice cream.

In my research, I learned that ice cream recipes with eggs are French in style, while recipes without are classified as “Philadelphia Ice Cream”. The egg addition kind of freaked me out, but since French ice creams are more smooth and dense, I decided to take a risk. And man. So happy I did. This orange ice cream is so yummy.

I threw in white chocolate chips, a swirl of fresh raspberry puree and our second batch of homemade ice cream didn’t last too long in the freezer!

White Chocolate Orange Ice Cream with Raspberry Swirl

• 1 cup whole milk
• 1 1/2 cup heavy cream
• 1 cup fresh squeezed orange juice, about 2 Navel Oranges
• 8 oz. white chocolate
• 3/4 cup sugar
• 2 eggs
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1 tablespoon fresh squeezed lemon juice
• 1/4 cup fresh squeezed orange juice
• 1 cup raspberries
• Orange zest for serving

To make White Chocolate Orange Ice Cream: Put your ice cream maker’s freezer bowl in the freezer. Combine whole milk and heavy cream in a medium pan set over medium heat. Bring to a boil and then stir in the white chocolate, stirring until smooth and well incorporated. In a second bowl, combine sugar, eggs and egg yolk and beat the mixture until slightly thick. Stir in vanilla extract and orange juice. Temper the eggs with 1 cup of the warm white chocolate/cream mixture before adding the remainder. Transfer the combined mixtured into a saucepan and cook over low heat, stirring constantly, until the ice cream begins to thicken. Transfer to a clean bowl, cover with plastic wrap and refrigerate overnight (or at least 4-6 hours) until completely cooled.

After the ice cream mixture has been sufficiently cooled (don’t skip this step!), pour into your very chilled ice cream freezer bowl and process according to your manufacturer’s directions. Mine was done in about 25 to 30 minutes.

To make the Raspberry Swirl: While your ice cream is churning, combine 1 cup fresh raspberries and 1/4 cup fresh squeezed orange juice in bowl and blend/process until smooth. If you choose to strain the seeds and pulp, do so now. I didn’t, and loved the seedy texture of the swirl. Store in frig until ice cream is ready.

To assemble White Chocolate and Orange Ice Cream with Raspberry Swirl: In a freezer safe pan (I used a loaf pan) spread 1/3 of ice cream mixture at the bottom. Top with a thin layer of the pureed raspberry mixture. Add another 1/3 of ice cream and top with another thin layer of raspberry puree. Top with the last of ice cream mixture. Cover with plastic wrap and return to freezer. Freeze until firm, at least 1 to 2 hours.

I scooped out the pulp of some of the navel oranges and served dessert to the family in orange cups one night. Alina got a kick out of that. The raspberry swirl will freeze more like a popsicle than thick, rich ice cream. I actually enjoyed the difference in textures and tart flavor running through the ice cream, but my step-mom said she preferred it without. Daddy D thought it was very good. And Sebastian… well, he liked it too!

* Disclosure: As a participant of the Walmart moms program, I’ve received product samples and compensation for my time and efforts in creating this post. All opinions are my own.