Thursday, August 9, 2012

Recipes :: Creamsicle Cups

I scream, you scream, we all scream for homemade ice cream! Remember Creamsicles, the popsicle with the glorious ice cream center? These were my favorite as a kid. Citrus outsides, creamy insides, the perfect balance of sweet and tart.

 Check our new twist on an old favorite after the jump!
Note: This recipe involves two batches of ice cream, so make sure you allow plenty of time for both batches to be frozen in the ice cream maker! You can also just hijack your neighbor's ice cream machine and promise them some dreamy goodness!

Vanilla Bean Ice Cream

Makes roughly 1.5 quarts

2 vanilla beans
3 cups heavy cream
1 cup whole milk
1-1/2 cup sugar
3 large eggs
Flecks of vanilla bean make me happy!
With a knife, halve the vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally and remove pan from heat. 

In a large bowl, lightly beat the eggs. Ladle some of the hot cream-sugar mixture into the eggs while whisking continuously. Again, ladle a little more of the cream mixture into the eggs while whisking. This is a very important step, so take your time, carefully adding slowly, as adding too quickly will cause the eggs to curdle and cook in the bowl. Keep whisking! Once all of the cream-sugar mixture has been added to the eggs, cook over moderately low heat, stirring constantly, until a thermometer registers 170° (hint: do not let it boil).

Pour custard through a sieve (or strain using a cheesecloth or paper towels) into a clean bowl and cool. Cover and chill ice cream until cold (around 3 hours or so). Add into ice cream maker and freeze. Transfer to an airtight container and put it in the freezer. 

Blood Orange Sorbet

2 cups of freshly squeezed orange juice (about 3 oranges and 1 blood orange)
1/2 cup sugar

Juice enough oranges (and the blood orange) to make 2 cups of juice. Add sugar into a small saucepan. Pour just enough juice to saturate the sugar very well. Heat, stirring frequently, until the sugar dissolves. Stir the rest of the juice into the sugar mixture. 

Pour about 1/2 a cup into a small bowl and the rest of the sugar juice into a larger bowl. Chill thoroughly. 
When the large bowl is chilled, the smaller bowl should be frozen all the way through. The quick freeze of the smaller bowl creates ice crystals that will help prevent the sorbet from becoming too icy after it is finished. Check out some other good sorbet tips from this video at Cooks Illustrated.

Take out of the freezer and add the frozen stuff from the small bowl back into the larger bowl. Stir until thoroughly mixed. (It's OK if the frozen stuff thaws when you mix the two.) Freeze in the ice cream maker.

Dreamsicle Cups

Now to combine the two! Pull out some small cups (small jelly jars are perfect, but Dixie Cups could work too!) Scoop the blood orange sorbet into the bottom half of the cup. Stick back in the freezer to set just a little longer, about 10 minutes or so. Then top with scoops of vanilla ice cream and return to the freezer for another 10 minutes. Pull them from the freezer when you're ready to serve!


Until next time,

Your Chief Caramel Girl {possibly suffering from case of "brain freeze" lol}

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