14 August is National Creamsicle Day, so - A Recipe!

[yaralindi]

As a young boy, Father used to buy me Dreamsicles at Old Man Raider's Store (I'm sure this wasn't the name of the store, but that is what we called it.) These were nothing like the Creamsicles of today. There was no orange frozen ice or sherbert. There was real orange ice cream swirled with real vanilla ice cream. It was amazing delicious. I can no longer find these and I think they are no longer made. As a result, I had to come up with my own recipe to share with Sammy a taste of my own youth. Since the 14th is my 35th wedding anniversary AND creamsicle day, I present the dreamsicle for you to enjoy as well.

Dreamsicle

Ingredients

• 1 & 1/2 quarts Orange Ice Cream (see below)
• 1 & 1/2 quarts Vanilla Ice Cream (see below)
• Popsicle forms and sticks

Preparation

1. Place newly churned (or softened) orange and vanilla ice cream into a large bowl
2. Using a large spatula, fold the two ice creams together. Do not fully mix. The idea is to make a swirl of orange and vanilla.
3. Spoon swirled ice cream into popsicle forms.
4. Insert sticks.
5. Freeze overnight.

Orange Ice Cream (If store bought, not ice milk or sherbert!)

Ingredients

• 8 large egg yolks (room temperature)
• 1 cup sugar
• 1/4 tsp coarse salt
• 2 cups milk
• 6 strips orange zest
• 2 cups heavy cream
• Orange food color (optional)

Preparation

1. In medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended.
2. Gradually whisk in milk.
3. Cook over meadium heat, stirring constantly with wooden spoon, until custard thickens slightly and evenly coats back of spoon. (10-12 minutes)
4. Removed from heat.
5. Stir orange zest into custard.
6. Cover and let stand 30-40 minutes.
7. Pour custard through a fine-mesh sieve into a bowl set over ice.
8. Stir in cream.
9. Stir in orange food color, if brighter orange color is desired.
10. Let stand, stirring occasionally, until chilled.
11. Churn in an ice cream maker according to manufacturer's instructions.
12. If freezing, transfer to a resealable plastic container and freeze until firm (2-3 hours). Can be stored up to 3 months.

Vanilla Ice Cream

Ingredients

• 2 vanilla beans, split lengthwise and scraped
• 2 cups milk, chilled
• 6 large egg yolks (room temperature)
• 3/4 cups plus 2 tbsp sugar
• 2 cups heavy cream
• 1 tsp pure vanilla extract

Preparation

1. In a medium saucepan over medium heat, combine the vanilla beans and the scrapings with the milk.
2. Bring to a gentl boil.
3. Remove from heat, and let steep, covered, 30-45 minutes.
4. Prepare an ice bath and set aside.
5. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale; about 4 minutes.
6. Place milk mixture over medium-high heat; bring just to a simmer.
7. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended.
8. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
9. Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon; 3-5 minutes.
10. Remove pan from heat; stir in chilled cream to stop cooking.
11. Pour custard through a fine sieve into a medium bowl set in ice bath.
12. Let stand, stirring occasionally, until chilled.
13. Stir in extract.
14. Freeze in an ice-cream maker according to manufacturer's instructions.
15. If freezing, transfer to a resealable plastic container and freeze until firm (2-3 hours). Can be stored up to 3 months.