Creamsicles remind me of summer break from school – with not a care in the world. They’re a simple, fruity and ice dreamy – I love the combo of orange and cream. And what a better way to end our week of ice cream with this frozen treat for the kids (or your childhood).
This recipe comes from Jamie Cantor of Platine Cookies.
At first the idea of vanilla and orange seems a strange combination, but once you taste these freshly made, you will be hooked. If Popsicle molds aren’t available, you can always do it the old fashioned way – Dixie Cups!
Vanilla Ice Cream:
Half and Half 1 qt
Egg Yolks 12 each
Sugar 180g (¾Cup + 2Tbs)
Vanilla Bean Paste 1 Tbs
Salt ½ tsp
Orange Sorbet (Blood Oranges, Tangerines, Satsuma Mandarins, etc—be
Sugar 2/3 cup
Water 1 cup
Orange Juice From 8 oranges – About 18 oz
Lime Juice To Taste
Ice Cream Freezer
For the Ice Cream – Prepare an ice bath and have a bowl ready with a chinois or fine strainer on top. Divide the sugar approximately in half. Place one half into a heavy saucepot with the salt, half and half, and vanilla bean paste. Place the pot on the stove and turn on the heat. Place the egg yolks and remaining sugar in a bowl and whisk until pale yellow and thick. When the mixture on the stove begins to boil turn off the heat and slowly pour ¼ of it into the yolks while whisking at the same time. Return the pan to the stove and pour all of the mix into it. Turn the heat on and stir constantly with a wooden spoon and cook until it is thick enough to coat the back of the spoon and it is no hotter than 185 degrees. Quickly strain the mixture through the chinois into the reserved bowl and place the bowl into the ice bath. Place the entire thing into the refrigerator and stir every so often to cool completely. When the mixture has cooled completely, remove it from the ice bath and allow it to rest overnight if possible. Freeze the ice cream in an ice cream maker and spoon half of the ice cream evenly into the bottoms of the Popsicle molds. Immediately place the leftover ice cream and the Popsicles into the freezer.
For the Sorbet – Choose flavorful citrus for this – If it is the right season, feel free to use Blood Oranges or Satsuma Mandarins, or other interesting members of the orange family. Juice the oranges and strain so that there are no seeds or pulp. Place the sugar and water in a saucepot and heat until the sugar has dissolved. Cool the syrup and add it to the juice. Add limejuice to taste. Freeze in an ice cream maker and carefully layer into the Popsicle molds. Allow the sorbet to freeze completely before topping off the Popsicles with a final layer of Vanilla Ice cream.
Copyright Platine, Inc. 2003
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Disclaimer: Sugar Loco was provided with the recipe and images from Jamie Cantor. All opinions expressed are 100% ours. No compensation was given for this feature.