Orange ice cream popsicles are one of those treats that bring childhood memories flooding back, at least for me. I’ve been wanting to try this ice cream for a while and our recent ice cream social gave me both the inspiration and motivation to give it a shot. When I smelled the mixture in the blender, I’ll admit I was not optimistic. You see, this is another ice cream that has sour cream in it, and though I learned with the strawberry ice cream that it actually makes for a fantastic end result, just after blending it completely turned my stomach. But as I have also learned many times before, you must trust in David. I let the mixture chill overnight and when I checked it the next day, it had an intoxicating orange-vanilla fragrance, like the popsicles but better. And that is also how these tasted – like the popsicles, but way better.
All I did to make these into popsicles was pour the ice cream into small paper cups, place a popsicle stick in the center, and let them freeze firm. Then before serving I peeled off the cups and voila, ice cream pops! As I mentioned, I did make this in the blender but I think next time I will use the food processor in order to pulverize the orange zest more to make for a smoother texture. A blender is fine if you have a great one, but I don’t. These are a lovely refreshing frozen treat, and almost acted as a palate cleanser during our ice cream extravaganza.
Orange Popsicle Ice Cream
2/3 cup sugar
Finely grated zest of 3 oranges, preferably organic
1¼ cups freshly squeezed orange juice
1 cup sour cream
½ cup half-and-half
2 tsp. orange liqueur
In a blender or food processor, combine the sugar and orange zest; pulse the mixture is well blended and the zest is pulverized. Add in the orange juice, sour cream, half-and-half, and orange liqueur. Blend well until the sugar is completely dissolved and the mixture is smooth. Chill thoroughly in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions. (Optional: Pour into small paper cups, stick popsicle sticks in the center, and freeze until firm. Peel off the paper cups before serving.)
Source: The Perfect Scoop by David Lebovitz