Orange Tarragon Ice Cream

Recipe and photo by Tami Ganeles Weiser Yield:  1 quart
Prep Time:  35 minutes Chilling and Standing Time:  4 hours 12 minutes Cook Time:  21 minutes

Orange Tarragon Ice Cream

Subtle and delicate, this deluxe creamy ice cream is dreamily delicious. I’ve included a non-dairy option using coconut cream that is just as delicious and easy to make. Fresh oranges are best here and you will be using both the zest and juice. You can use the zest of two whole oranges if you want more orange flavor, but be sure to only use a total of 5 tablespoons of the juice—any more and you will have trouble spinning this into ice cream. Most medium oranges, FYI, have about 3 to 4 tablespoons of juice.


2½ cups heavy cream or coconut cream

4 sprigs tarragon, plus additional for garnish

Zest and juice of 1½ oranges (about 5 tablespoons juice)

8 large egg yolks

1 cup (204 grams) granulated sugar


  1. Combine the cream, tarragon, and orange zest in a medium-sized saucepan set over medium-low heat and heat just until the mixture comes to a boil. Do not let it scald or boil over. Remove from the heat, cover, and let stand for 10 to 12 minutes.
  2. Place a large bowl of ice water into the sink. Place a large, clean bowl over the ice bath, and nestle it in securely so that it will stay very still. Place a fine-mesh sieve over the top bowl.
  3. In another medium-sized glass or metal bowl, whisk the egg yolks and granulated sugar until thickened and pale in color. Set aside.
  4. Strain the hot cream mixture into another bowl and remove the tarragon. Make a custard by slowly drizzling the cream mixture into the egg mixture, whisking constantly with a wire whisk (see Kitchen Tips). Continue drizzling and whisking until the cream mixture is completely incorporated.
  5. Pour the custard back into the pot. With a wooden spoon, stir continually over low heat for 6 to 9 minutes, until the custard has thickened and coats the back of a spoon. (Do not let the custard boil or the mixture will curdle. If steam begins to rise from the custard, remove the pot from the heat to cool slightly while continuing to stir).
  6. Pour the hot mixture quickly through the fine-mesh sieve into the now-chilled bowl in the ice bath, stirring the mixture as it cools. When cool, add the orange juice and stir well. Refrigerate, covered, for at least 4 hours or overnight.
  7. Transfer to an ice cream machine and prepare according to the manufacturer’s instructions. This ice cream should be frozen in an airtight container for up to one month.

Kitchen Tips

  1. If your bowl wobbles around precariously while you are whisking with one hand and pouring with the other, dampen a kitchen towel and fashion it into a round “nest” on your kitchen counter. Nestle the bowl into it securely and continue whisking and pouring.

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