We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Join NOW
Ver en Español

Follow Us

  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Ice Cream-Filled Oranges

  • Prep 30 min
  • Total 5 hr 0 min
  • Ingredients 10
  • Servings 6
Comments (0)

Ingredients

Juice from 2 oranges
4
egg yolks
1/2
cup sugar
2
tablespoons of water
1/4
to 1/3 cup of Grand Marnier or another orange liquor (optional)
1
vanilla bean
1
cup of whipping cream
2
tablespoons of sugar
1
tablespoons of orange zest
6
oranges

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

The pulp you removed from the oranges can be served in fruit salads.

The best oranges filled with ice cream – orange, of course – and the limes filled with lime ice cream. I tasted them in Menorca in the Spanish Mediterranean. It's creamy, delicious flavor has turned me into a fan and every time I visited Mallorca, I would search for these unique and delicious treats. I've always tried to reproduce the taste and texture of these ice creams and though they haven't turned out quite the same, I'm very happy with the different recipes for orange ice cream that I’ve created at home. This isn't a traditional recipe for ice cream; it's really an adapted version of Gran Marnier soufflé glacé. This soufflé glacé has been one of my favorite recipes for many years. It's elegant, delicious, and if you freeze it in ramekins lined with parchment paper, they end up rising like soufflés. You can serve it with chocolate sauce. The combination is sensational and I really recommend it. You don't need an ice cream machine, but be sure to whip the egg yolks while double boiling so they become thick, as indicated in the instructions. If you want to use orange liqueurs, just remember that alcohol slows down the freezing time and it can take a little longer to achieve the texture you want. It will take less time without the liqueur. If you want to fill your orange with the ice cream and have them ready to serve. In this case, be sure to move them to the fridge 15 minutes before serving so the ice cream instead of super firm.

Blend the pulp with water and a bit of sugar to make orange juice.

You can make this same dessert using grapefruit and blood oranges.

Directions

  • 1 Boil the orange juice in a pot until it is reduced to half. Let cool.
  • 2 Add the yolks, sugar, water, orange liqueur and vanilla beans and beat using the double boil method – over hot water – using a whisk or a hand mixer until it begins to thicken. Remove and cool.
  • 3 Whip the cream with the sugar and zest in the mixer. Once it's thick, add the reduced juice and yolk mixture.
  • 4 Pour into a mold, cover with plastic wrap and freeze until it's firm, about 4 hours.
  • 5 Cut the top off of one of the oranges. Remove the pulp with a sharp knife and a spoon without cutting the peal. Do this so the oranges are like bowls. Fill with the orange ice cream and serve immediately.

The best oranges filled with ice cream – orange, of course – and the limes filled with lime ice cream. I tasted them in Menorca in the Spanish Mediterranean. It's creamy, delicious flavor has turned me into a fan and every time I visited Mallorca, I would search for these unique and delicious treats. I've always tried to reproduce the taste and texture of these ice creams and though they haven't turned out quite the same, I'm very happy with the different recipes for orange ice cream that I’ve created at home. This isn't a traditional recipe for ice cream; it's really an adapted version of Gran Marnier soufflé glacé. This soufflé glacé has been one of my favorite recipes for many years. It's elegant, delicious, and if you freeze it in ramekins lined with parchment paper, they end up rising like soufflés. You can serve it with chocolate sauce. The combination is sensational and I really recommend it. You don't need an ice cream machine, but be sure to whip the egg yolks while double boiling so they become thick, as indicated in the instructions. If you want to use orange liqueurs, just remember that alcohol slows down the freezing time and it can take a little longer to achieve the texture you want. It will take less time without the liqueur. If you want to fill your orange with the ice cream and have them ready to serve. In this case, be sure to move them to the fridge 15 minutes before serving so the ice cream instead of super firm.

Rate and Comment

Morena Cuadra Morena Cuadra
September 10, 2015

The best oranges filled with ice cream – orange, of course – and the limes filled with lime ice cream. I tasted them in Menorca in the Spanish Mediterranean. It's creamy, delicious flavor has turned me into a fan and every time I visited Mallorca, I would search for these unique and delicious treats. I've always tried to reproduce the taste and texture of these ice creams and though they haven't turned out quite the same, I'm very happy with the different recipes for orange ice cream that I’ve created at home. This isn't a traditional recipe for ice cream; it's really an adapted version of Gran Marnier soufflé glacé. This soufflé glacé has been one of my favorite recipes for many years. It's elegant, delicious, and if you freeze it in ramekins lined with parchment paper, they end up rising like soufflés. You can serve it with chocolate sauce. The combination is sensational and I really recommend it. You don't need an ice cream machine, but be sure to whip the egg yolks while double boiling so they become thick, as indicated in the instructions. If you want to use orange liqueurs, just remember that alcohol slows down the freezing time and it can take a little longer to achieve the texture you want. It will take less time without the liqueur. If you want to fill your orange with the ice cream and have them ready to serve. In this case, be sure to move them to the fridge 15 minutes before serving so the ice cream instead of super firm.