Mimosa Ice Cream
3,315 views · Published 10 July 2018 · 4:18 · Indexed 26 September 2026
Channel: Wyse Guide · 2018 · Howto & Style
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! PRINT the recipe: https://www.wyseguide.com/mimosa-ice-cream/ SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ Tovolo ice cream container: https://amzn.to/2N0pIkS KitchenAid stand mixer: https://amzn.to/2znDmN0 KitchenAid ice cream attachment: https://amzn.to/2NBFyUk *The above are Amazon affiliate links. I receive a small commission for each item ordered using these links. INGREDIENTS - 2 cups + 2 tablespoons whole milk - 1 1/4 cups heavy cream - 2 tablespoons corn syrup - 1/2 cup sugar - 1 teaspoon salt - 1 1/2 tablespoons cornstarch - 1 teaspoon vanilla - 1/2 teaspoon orange extract - 2 tablespoons orange zest - 1/3 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. 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 from the refrigerator and pour into ice cream maker. Add the champagne on top of 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.
