Boozy Orange Creamsicle Ice Cream aka Orange & Tequila Big Gay Ice Cream
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- Seeds from one vanilla bean
- 1 cup sugar
- 2 teaspoons orange or tangerine zest
- ¼ teaspoon salt
- 6 large egg yolks
- ⅔ cups fresh orange or tangerine juice
- ⅓ cup tequila or mezcal
Instructions
- In a large saucepan, add the cream, milk, vanilla bean seeds, sugar, and zest then mix well. Heat on medium high until it is steaming and simmering at the edges.
- Beat the salt into the egg yolks, then temper the yolks by slowly adding ⅓ of the cream mixture to the yolks while continuously whisking the yolks.
- Place the tempered eggs into the large saucepan and stir the mixture constantly until it is thickened, about 5 minutes.
- Strain the mixture through a fine mesh strainer. Stir in the juice and tequila. Pour the mixture into a gallon freezer ziplock bag and chill until it reaches 40 degrees F.
- Run the custard through an ice cream mixture according to manufacturer instructions. Pour into an air tight container and allow to freeze until firm and scoopable – at least 3 to 4 hours.