Fun fact: Did you know that a five digit produce code that starts with a ‘9’ means it is organically grown? Apparently, a five digit code starting with an ‘8’ means the produce was genetically modified. If it’s a four digit code it was conventionally grown.
Anyways, I seldom by organic produce but I saw these on sale and picked up a couple pounds. I wanted to be mindful because I was going to use the peel to make candied orange peels but it didn’t work. I used the citrus to make creamsicles.
In preparation I juiced my oranges
So I have two versions of this popsicle because my original idea didn’t work. I wanted to a make a three layered popsicle with the outer layers being cream and the middle layer being orange. However the first layer of cream wouldn’t freeze hard enough and the orange would sink to the bottom….popsicles shouldn’t be this hard.
Version one: half orange & half orange cream
Version two: all orange cream (makes 1/2 the amount of version one)
Orange Creamsicle
recipe inspired by Chuck Hughes’ Orange Creamsicle
makes 6-12 small (3oz) popsicles
Ingredients for orange
2 1/4 cups orange juice
¼ cup of honey (or you can sweeten to taste)
Ingredients for orange cream
1 cup heavy cream
2 egg whites
1/2 cup honey
1 teaspoon vanilla extract
1 cup orange juice
Zest of 1 orange
Directions
Version one: half orange & half orange cream
Create the orange mixture, pour into mold until half way full and freeze for at least 30 min.
Meanwhile, create cream mixture. You want the orange mixture to freeze hard enough to stick a popsicle stick in to it without it moving.
When ready pour the cream mixture into the mold until it reaches the top.
Place stick in mold and freeze until solid or overnight.
Version two: all orange cream (makes 1/2 the amount of version one)
Create cream mixture. Pour into mold and fill the entire mold and freeze until hardened but not frozen.
Place stick in mold and freeze until solid or overnight.
