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Strawberry Orange Ice Cream

 Strawberry Orange Ice Cream
Nothing says "Welcome Home" to out-of-town relatives as well as homemade ice cream. I make this for every family reunion. —Barbara Sue Jones, Cedar City, Utah
36 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing


  • 2 cups fresh strawberries, crushed
  • 3 cups sugar, divided
  • 3 tablespoons all-purpose flour
  • 3 cups half-and-half cream
  • 2 eggs, beaten
  • 3 cups heavy whipping cream
  • 1-1/3 cups orange juice
  • 1/2 cup lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small bowl, combine strawberries and 3/4 cup sugar; set aside.
  • In a heavy saucepan, heat the half-and-half to 175°. In a large
  • saucepan, combine the flour and remaining sugar; stir in the
  • half-and-half until smooth.
  • Whisk a small amount of the hot mixture into eggs. Return all to the
  • pan, whisking constantly. Cook and stir over low heat until mixture
  • reaches at least 160° and coats the back of a metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes.
  • Stir in whipping cream, orange juice, lemon juice, vanilla and
  • reserved strawberry mixture. Press plastic wrap onto surface of
  • custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according

2 of 2

Strawberry Orange Ice Cream (continued)

Directions (continued)

  • to manufacturer's directions. Refrigerate remaining mixture until
  • ready to freeze. Allow to ripen in ice cream freezer or firm up in
  • refrigerator freezer for 2-4 hours before serving. Yield: 4-1/2
  • quarts.
Nutritional Facts: 1/2 cup equals 174 calories, 10 g fat (6 g saturated fat), 49 mg cholesterol, 21 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.