Use fresh squeezed juice for the best flavor, store bought or made at home. For the dairy, cream will taste much richer and yield a creamier texture. For a lower fat content, milk works fine yet results in a slightly grainier texture.
1 tbsp orange zest
2 tbsp lemon juice
1 cup sugar
3 tbsp Rumford Corn Starch
1 cup milk or cream
2 cups fresh orange juice
In a medium saucepan, stir the sugar and corn starch together and add the cream or milk. Heat over medium low, stirring constantly, until it comes to a very low boil. Stir constantly for 2 to 3 minutes and remove from the heat. Pour the mixture into a small bowl and press plastic wrap directly on the surface. Refrigerate until completely cooled. Whisk the cooled cream and corn starch mixture with the orange juice, orange zest and lemon juice. Pour into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer to a large airtight container, cover and freeze for several hours or overnight. Serve frozen.
1 tbsp orange zest
2 tbsp lemon juice
1 cup sugar
3 tbsp Rumford Corn Starch
1 cup milk or cream
2 cups fresh orange juice
In a medium saucepan, stir the sugar and corn starch together and add the cream or milk. Heat over medium low, stirring constantly, until it comes to a very low boil. Stir constantly for 2 to 3 minutes and remove from the heat. Pour the mixture into a small bowl and press plastic wrap directly on the surface. Refrigerate until completely cooled. Whisk the cooled cream and corn starch mixture with the orange juice, orange zest and lemon juice. Pour into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer to a large airtight container, cover and freeze for several hours or overnight. Serve frozen.