Ingredients with Measurements:
- 1 cup freshly squeezed orange juice
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice pop molds
- Popsicle sticks
Step-by-step instructions:
1. In a medium-sized mixing bowl, whisk together the orange juice, heavy cream, sugar, vanilla extract, and salt until well combined.
2. Pour the mixture into the ice pop molds, filling each mold about 3/4 of the way full.
3. Insert a popsicle stick into each mold and freeze for at least 6 hours or until completely frozen.
4. To remove the ice pops from the molds, run them under warm water for a few seconds until they release easily.
Time:
Preparation time: 10 minutes
Cooking time: 6 hours (freezing time)
Temperature:
Freeze at 0°F (-18°C)
Serving size:
Makes 6-8 ice pops
Nutritional information:
Calories per serving: 220
Total fat: 14g
Saturated fat: 9g
Cholesterol: 55mg
Sodium: 40mg
Total carbohydrates: 23g
Dietary fiber: 0g
Total sugars: 22g
Protein: 2g
Substitutions for ingredients:
- Orange juice: You can substitute with any other fruit juice of your choice.
- Heavy cream: You can use half-and-half or whole milk instead for a lighter version.
- Granulated sugar: You can use honey, maple syrup, or agave nectar instead for a healthier option.
- Vanilla extract: You can use almond extract or any other extract of your choice.
Variations:
- Strawberry Creamsicle: Substitute the orange juice with strawberry puree.
- Chocolate Creamsicle: Add 1/4 cup of cocoa powder to the mixture before freezing.
- Coconut Creamsicle: Substitute the heavy cream with coconut milk.
Tips and tricks:
- To prevent air bubbles from forming in the ice pops, tap the molds gently on the counter after filling them.
- For a smoother texture, strain the mixture through a fine-mesh sieve before pouring it into the molds.
- For a fun twist, add some chopped fruit or mini marshmallows to the molds before pouring in the mixture.
Storage instructions:
Store the ice pops in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the ice pops in a tall glass filled with crushed ice for a refreshing summer treat.
Garnishes:
- Orange zest
- Whipped cream
- Sprinkles
Pairings:
- Fresh fruit salad
- Lemonade
- Iced tea
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice pops are difficult to remove from the molds, try running them under warm water for a few seconds longer.
- If the mixture separates while freezing, give it a good stir before pouring it into the molds.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting.
- Use pasteurized dairy products to prevent the risk of foodborne illness.
- Store the ice pops in the freezer at 0°F (-18°C) or below to prevent the growth of harmful bacteria.
Food history:
The creamsicle was invented in the 1920s by Frank Epperson, who accidentally left a mixture of soda and water outside overnight with a stirring stick in it. The next morning, he discovered that the mixture had frozen around the stick, creating the first-ever ice pop.
Flavor profiles:
Sweet, tangy, creamy
Serving suggestions:
Serve the ice pops as a refreshing dessert or snack on a hot summer day.
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Taste: Citrusy, Sweet, Creamy, Refreshing