A delicious and refreshing homemade ice cream on hot summer days – this Victorian orange ice cream is dairy-free and easy and fast to make with just 4 ingredients!
This orange ice cream is a Victorian recipe: it was published in The Home Cook Book in 1877. Give the Victorian orange ice cream a try – it’s so creamy and so delicious, it tastes of summer! And you need just 4 ingredients for the homemade orange ice cream: oranges, sugar, water and egg whites!
If you’re worried about using raw egg whites because of salmonella, I often use raw eggs in my recipes and I’ve never gotten sick from it (but I had food poisoning after eating chicken at a restaurant). I always use fresh organic eggs for ice creams and desserts with raw eggs. And if the eggs are dirty, wash them in warm soapy water and dry thoroughly before separating them.
Original Victorian Orange Ice Cream
‘The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange […] juice; pour in the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth.’ (The Home Cook Book, 1877, p. 233)
Adapted Victorian Orange Ice Cream
- 1 cup sugar
- 1 cup water
- peel from 1 or 2 oranges
- 1 cup fresh orange juice
- 2 egg whites
Bring sugar, water and orange rinds to a boil and simmer for 5 minutes. Remove the orange rinds and let the orange syrup cool. Whisk in the fresh orange juice and beaten egg whites. Freeze in an ice cream maker.
More Historical Orange Recipes