No-Churn Orange Ice Cream

By lorik

Use a rasp-style grater to zest the citrus.

Ingredients

• 1 1/3 1 1/3 1/3 cups heavy cream
• 1 1/3 1 1/3 1/3 cups heavy cream
• 1 1/3 1 1/3 1/3 cups heavy cream
• 1 1 1 cup sweetened condensed milk
• 1 1 1 cup sweetened condensed milk
• 1 1 1 cup sweetened condensed milk
• 1/2 1/2 1/2 cup evaporated milk
• 1/2 1/2 1/2 cup evaporated milk
• 1/2 1/2 1/2 cup evaporated milk
• 1/4 1/4 1/4 cup light corn syrup
• 1/4 1/4 1/4 cup light corn syrup
• 1/4 1/4 1/4 cup light corn syrup
• 2 2 2 tablespoons sugar
• 2 2 2 tablespoons sugar
• 2 2 2 tablespoons sugar
• 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
• 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
• 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
• 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice
• 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice
• 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice

Details

Servings 1
Adapted from cookscountry.com

Preparation

Step 1

1. Process cream in blender until stiff peaks form, 30 to 45 seconds, scraping down sides of blender jar as needed. Add condensed milk, evaporated milk, corn syrup, sugar, orange zest and juice, and lemon zest and juice. Process until thoroughly combined, 30 to 45 seconds.

2. Pour cream mixture into airtight 1-quart container. Cover and freeze until firm, at least 6 hours. Serve.