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Mimosa ice cream speckled with orange zest pieces in a clear glass with second ice cream cup, orange, ice cream scoop and champagne bottle in background on a white marble surface
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Mimosa Ice Cream

A mimosa in ice cream form? You bet! And the ice cream even retains a hint of the brunch-time boozy flavor. Just serve this at your next brunch instead!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Ice Cream
Cuisine: American
Difficulty: Intermediate
Method: Freezing
Servings: 10 servings
Author: Kaleb

Ingredients

  • 2 cups + 2 tbsp whole milk separated
  • 1 ¼ cups heavy cream
  • 2 tbsp light corn syrup
  • ½ cup 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

Instructions

  • 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.
    2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, ½ cup granulated sugar, 1 tsp kosher salt
  • While the mixture is heating, in a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
    1 ½ tbsp cornstarch, 2 cups + 2 tbsp whole milk
  • 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 extract, 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.
    1 tsp vanilla extract, ½ tsp orange extract, 2 tbsp orange 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.
    ⅓ cup champagne
  • 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.

Video

Nutrition

Serving: 0.5cup | Calories: 192kcal