Most people associate orange with popsicles rather than ice cream. Though a creamsicle is the perfect mix of the two.
- 1/2 cup whole milk
- 6tbsp granulated sugar
- 1 cup heavy cream, divided
- 5 egg yolks
- 1/4tsp vanilla
- Zest of half an orange
- 1/4 cup orange juice
To a large saucepan add the milk, sugar, and a large part of the cream.
Cook, stirring occasionally, over medium-low heat until sugar is dissolved and mixture is steaming.
In a small bowl, whisk yolks. Continue to whisk while slowly drizzling the warm milk into the eggs.
Pour egg mixture back into the saucepan and cook till the mixture coats the back of a wooden spoon.
Pour through a fine mesh strainer into a large bowl to get rid of any eggy threads.
Add the remaining 1/2 cup heavy cream and vanilla to one medium bowl.
In another bowl add the orange juice and zest.
Pour half of the warm milk mixture into each medium bowl, containing heavy cream and orange juice. I measured the milk before putting it through the sieve so I’d know exactly how much I’d have as well how to divide it.
I put each mixture in a separate box and froze it overnight. The next day I let the mixture sit out for about half an hour, till semi solid. I then simply scooped the cream into popsicle moulds. I started with the vanilla mix, letting that stiffen up before adding the orange mix on top.