Pink Panther ice cream from Scoop Adventures: The Best Ice Cream of the 50 States by Lindsay Clendaniel

  • heavy cream
  • oranges
  • Show all ingredients...

  • EYB Comments

    Requires an ice cream maker. Chill 4 hours to overnight. Freeze at least 4 hours.

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Notes about this recipe

  • Eat Your Books

    Requires an ice cream maker. Chill 4 hours to overnight. Freeze at least 4 hours.

  • ashallen on April 09, 2020

    I really liked the flavor combination of raspberry-orange-black currant in this - even more than I'd expected! Brings back fond memories of the 3-in-1 sherbet tubs I used to eat as a kid with lime+raspberry+orange flavored sherbets. Not super-sweet. More solid immediately after churning than many other ice creams I've made, so it was actually in pretty good shape to eat immediately. Also didn't melt as fast as some other homemade ice creams. The ice cream mix thickened quite a bit after chilling overnight, perhaps because the acid from the raspberries and orange juice concentrate went to work on the cream (?). I used mostly-thawed frozen raspberries instead of the fresh ones called for in recipe - worked well. Yielded a bit over 1.25 quarts for me.

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