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Every brunch needs a good mimosa: that perfect bubbly flavor with the spice of orange. It goes without saying that if it’s a delicious drink, it will only be better as an ice cream! For this mimosa ice cream, the champagne is added right before churning, which helps retain the effervescent flavor. If you want to leave the champagne out, don’t worry: the ice cream will still be delicious! Whether your first bite reminds you of an orange creamsicle or mimosa, you’ll love this flavor combination!
Check out previous Ice Cream Week flavors:
Grab the items from this video:
- Ice cream tubs used to store ice cream
- My KitchenAid stand mixer that I use practically every day for everything
- My KitchenAid ice cream bowl to mix up all these delicious ice creams
Mimosa Ice Cream
- 2 cups + 2 tbsp whole milk
- 1 ¼ cups heavy cream
- 2 tbsp corn syrup
- ½ cup white granulated sugar
- 1 tsp kosher salt
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp orange extract
- 2 tbsp orange zest
- ⅓ cup champagne
- In a 4 quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar, and salt. Bring to a boil over medium heat. Watch closely and whisk often.
- In a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
- As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow the mixture to boil slowly for 2 minutes. Then remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the mixture is bubbling throughout.
- Remove from heat and stir in the vanilla, orange extract, and orange zest. Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer to remove any lumps and any zest.
- Chill at least 6 hours.
- When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker. Add the champagne on top of the ice cream base.
- Follow the instructions with your maker as they may vary depending on the manufacturer. Insert the paddle and churn until thick. With a KitchenAid ice cream attachment, this takes about 25-30 minutes.
- When the ice cream has churned, scoop it into an airtight freezer container. Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.
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