Orange Ice Cream

Happy New Year! I’m keeping my first post of 2017 pretty simple. There are few things easier than a classic no churn ice cream. Citrus season is upon us and this is a decadent excuse to use up some oranges.


900ml freshly squeezed orange juice
Juice of two limes
600ml double cream
397g tin of condensed milk


Place the orange and lime juice (making sure there are no pips) into a medium sized saucepan and gently bring to a simmer for roughly an hour, until the juice has reduced to about 150ml. Let it cool completely.

Pour the cream, condensed milk and reduced juice into a bowl, and whip the mixture until its thick and hold its shape.

Place the mixture into a freezer proof container and freeze for about five hours.


The Feast

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