Ingredients
3 c. light cream or whipping cream
1/2 c. granulated sugar
1/2 tsp. powdered sugar
1 1/2 cube freshly squeezed orange juice, from 4 to 5 oranges
1 1/2 tsp. half and half
1 1/2 tsp. powdered sugar
Preparation
Step 1Ice Cream: Bring cream to a bare simmer in a 1-quart saucepan over medium-low heat, just until it is steaming and small bubbles form around edges. Remove from heat and whisk in sugar and vanilla until sugar is fully dissolved.Step 2Transfer to a clean bowl, cover, and refrigerate for at least 4 hours or until fully chilled. When ice cream base is fully chilled, freeze it in an ice cream maker according to manufacturer’s instructions. When it has completed its cycle ice cream will have consistency of soft-serve.Step 3Assemble Popsicles: Completely fill 6 (3-ounce) Dixie cups with ice cream, insert Popsicle sticks, and freeze for 2 hours until fully hardened.Step 4While vanilla layer chills, whisk orange juice, half and half, and powdered sugar together in a liquid measuring cup. Set 6 (5-ounce) Dixie cups on a small, freezer-safe plate or baking sheet and pour 1/4 cup of orange juice mixture into each cup.Step 5Peel Dixie cups off frozen ice cream and insert pops into orange juice–filled Dixie cups, pushing down to displace juice and cover ice cream entirely. Add more juice to cover as necessary. You may have to weigh ice cream down with an additional baking sheet and bag of frozen peas to make sure vanilla layer stays submerged.Step 6Freeze for 4 hours, until juice is fully hardened. Peel Dixie cups off before serving.Step 7Store Popsicles in freezer in an airtight container for up to a month.
Enter the simple Dixie cup. It comes in multiple sizes, stacks easier than a can of Pringles, and makes it easy to create juice-layered pops in any flavor. The orange-and-vanilla combo can’t be beat, but I’d never say no to a cherry or lime version." — Casey Barber From: Classic Snacks Made from Scratch © 2013 by Casey Barber Buy the book
