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two bowls of ice cream for a blog on ice cream for erling.yoga

Orange Cheesecake Ice Cream

Erling McCracken
A subtle orange flavoured ice cream. Serve with caramelised orange peel.
Prep Time 30 mins
Cook Time 30 mins
Freeze time 30 mins
Course Dessert
Cuisine French
Servings 6 people
Calories 140 kcal


  • Kenwood Mixer
  • Ice Cream Making Machine


  • 4 Organic free range eggs yolks
  • 90 gs Caster sugar
  • 200 gs Soft Cream Cheese
  • 100 ml Semi skinned milk
  • 100 ml Double cream
  • 1 pinch salt
  • 2 Oranges
  • 20 gs Caster Sugar For the caramelised orange peel


Make the custard

  • Separate the egg yolks add to mixing bowl.
    Add the sugar and set the mixer to beat the custard for at least 5-10 minutes. Until the mixture is thick, pale and creamy and, holds up like thick light foam.
  • Add the softened cream cheese to the custard and beat on a slower setting until it is combined well with the custard.

Orange syrup

  • Squeeze the juice of 2 large oranges into a small pan add 20gs of sugar and heat vigourously until half the liquid evaporates. Set to one side until it cools. (you could add a splash of whiskey)

Blending the ice cream mixture

  • Set the custard on to stir again and pour in the orange syrup gently. Now add the cream/milk mixture until the whole ice cream mixture is blended. Don't worry if the batter is a little lumpy when you stir in the ice cream maker this will disappear.

Caramelised orange peel

  • Use a lemon peel zester to zest the skin of both oranges. Heat a tbs of sugar and cold water in a small saucepan until the sugar starts to caramelise. Remove from the heat for 1/2 minute then add the zest. Watch out as the liquid will rapidly boil but stir with a wooden spoon until blended well.

Freeze with an ice cream maker

  • Pour the mixture into an ice cream maker and churn until almost firm. (but not butter)

Freezing without an ice cream maker

  • You can make this without an ice cream maker. Chill the ice cream batter first before pouring into a freezer box, cover with a lid and freeze until firm around the edges. Stir or beat with a whisk, mixing the sides into the centre and repeat two or three times.