Orange Creamsicles

Summer may be months away, but you’d never know it by looking at the thermometer. It’s sunny and warm and only March! Don’t get me wrong, I’m not complaining. As a matter of fact I’m celebrating by making Creamsicles!

Blood oranges, vanilla custard, and Cara Cara oranges are layered to make these Creamsicles..

Blood Orange Layer:
Mix together
2 cups Blood Orange juice
1/3 cup honey

Vanilla Custard Layer:

1 cup heavy cream
1 cup whole milk
4 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
In a saucepan over medium heat, bring the cream and milk just to a simmer. In a bowl, whisk together yolks, sugar, and vanilla for 2 minutes until doubled in volume.
In dribbles, pour a little of the warm cream into the egg mixture, whisking constantly until smooth. Once you’ve incorporated about half of the warm cream, pour this mixture back into the saucepan and cook over medium heat, stirring constantly until it becomes thick enough to coat the back of a spoon. This will take only 1-2 minutes. Do not allow to boil. Strain and cool completely.

Cara Cara Orange Layer:

2 cups Cara Cara orange juice

Layering:

You can use Dixie cups, Popsicle molds, styrofoam cups, even silicone cupcake molds to form the creamsicles. You will also need wooden Popsicle sticks or lollipop sticks.
Pour at least 3 tablespoons of juice or custard into your mold for the first layer. Freeze for about 45 minutes before adding the second layer. Make as many layers as you like in varying thicknesses. Insert your stick in the center when the creamsicle is partially frozen.
Allow to set up in the freezer overnight.

Unmold by peeling off styrofoam or paper cups. If using molds, they can be dipped in warm water for a few seconds to loosen.

Tastes like summer!

 

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