Comments on: Orange Creamsicle

By: DJ Foodie

DJ Foodie — Thu, 04 Sep 2014 05:25:10 +0000

At this point, Steve, I’ve probably made just about every possible flavor of ice cream under the sun, from fresh herb infused creams, to sorbets and sherbets to granitas, to semi-freddos, etc. I’ve used berries, whole, pureed, strained, mushed, in store bought jams, etc. Cacao nibs, all manner of nuts, toppings, fillings, fudges, doughs and batters. If it can be eaten … I’ve thrown it into my ice cream machine! I like a good swirl! ;)

Yep, I use HTML in the comments from time to time, but … usually don’t see it as being necessary. Let me know if you come up with any new flavors I may have overlooked! 🙂
—Reply posted by DJ on 2/25/2015
Ok, you win! I have never made Matcha pops. I HAVE made both chai and green tea ice creams, but … never Matcha and never in pop form. Interesting idea. I dig it! 🙂
—Reply posted by Jenn on 2/25/2015
Challenge accepted – Matcha Pops! With coconut cream…ok, yum.

By: Steve

Steve — Tue, 02 Sep 2014 18:31:37 +0000

I forgot to mention that we blend the strawberries with the cream or almond milk and mix in the other ingredients before adding to ice cream freezer.

Also, you can use the HTML code for hard return to make paragraphs in the comments. (google is your friend). 🙂

By: Steve

Steve — Tue, 02 Sep 2014 18:27:45 +0000

"pretty hard" certainly qualifies as an understatement. But in the case of your recipe, there was so little left over after the first night that it was no big deal to let it thaw out a little before finishing the batch.

I’ve always wondered about the salt that is frequently in home-made ice cream recipes….thanks for the explanation. I’ve tried vodka and xanthum gum alone and in combination. I’ll get some glycerin and try that as well.

Custard recipes may improve the "experience", but overly try my patience. The experience with a 1:1 cream/almond milk (+ sweetener, flavorings, and stabilizers) mixture is pretty much outstanding.

If you like strawberries, puree some, add sweetener to taste (we use alot more than your recipe) and give it a twirl. We’ve used frozen strawberries (no sugar added) to speed up the freezing process all summer long.

By: DJ Foodie

DJ Foodie — Thu, 28 Aug 2014 21:15:35 +0000

Steve, I see no reason this wouldn’t make a nice ice cream. That said, I do know that these kinds of sweeteners tend to freeze pretty hard … which makes for a good Popsicle! In this particular case, it may work out, because of the thickeners in the marmalade, but … for future reference … I’ve found that sugar-free ice creams need some help to maintain a softer texture and a nice scoopability when frozen. My response to that has been to make frozen custard bases. The egg yolks help soften the freeze. I also add a touch of salt, which decreases the freezing point (a splash of booze will also work, but … booze can work against us … pick your poison). I’m also a fan of a small amount of food grade vegetable glycerin, and a touch of xanthan gum. Yes, it starts to sound a bit like a science experiment, but … these little tweaks all add up to a far more satisfying and well rounded ice cream experience. Finally … I always remove the ice cream from the freezer and place it in the fridge for about an hour, before eating. This softens it up just a bit … Perfect. 😉

By: Steve

Steve — Wed, 27 Aug 2014 23:33:49 +0000

I don’t have molds, but I do have an ice cream maker and this recipe is an awesome idea. I upped the quantities to match my freezer (along with more sweetener than was called for) and it was awesome. The only thing that I will do differently next time is to run the blender longer to completely puree the orange marmalade

By: DJ Foodie

DJ Foodie — Mon, 14 Jul 2014 21:11:29 +0000

Hi Anne, it’s tricky. Cream, especially homogenized cream has very specific properties and behaviors that can’t really be perfectly mimicked. That said … in most applications something like coconut milk will make for a nice alternative. In this recipe, for example, it’s quite fitting. Orange and coconut is a nice flavor combination! Where you begin to run into issues is in the recipes where coconut isn’t a complementary flavor. There is a product called MimicCreme, which is a thickened almond-milk like product. This has a more neutral taste and may work for you in places where the coconut taste isn’t a great match. Keep in mind that coconut milk can separate into coconut oil if it’s overcooked, which can be a bit of a challenge. I haven’t used MimicCreme enough to know its properties in cooking, but I suspect it does have a behavior closer to that of the coconut milk, than cream … but I can’t be sure. Ultimately, there will be different things to use in different recipes. I can’t think of a single "one size fits all" type of solution. Some of the time something like a thickened and flavored stock/broth will work. Other times a nut milk/cream will work. Other times … there may simply be no alternative that will work. Again … for this recipe, I think coconut milk would be perfect, though. I hope this helps! 🙂

By: DJ Foodie

DJ Foodie — Mon, 14 Jul 2014 21:05:11 +0000

Lisa … first of all … EVERY day is a lazy day! 😉 I DO think you’re on to something. I suspect that this is roughly how they’re made for real. I would need to hunt down two similarly shaped molds, with one being slightly smaller than the other. I’m sure it would work, though. Is the effort really worth it? Hmmmm … maybe on a non-lazy day it could be fun! 😉

By: Lisa

Lisa — Sun, 13 Jul 2014 16:53:11 +0000

I’ve been enjoying your recipes. Thanks for sharing.

Just an idea: maybe – on a non-lazy day, of course lol – you could find two popsicle mold sets…similarly shaped, but one slightly larger than the other. Make and freeze the cream pop center in the smaller. Make something like SF orange koolaid in the larger. Partially freeze it into an orange slush, and then place the cream pops into the larger slush-filled molds. My thought is that a slush would be cold enough to not immediately start dissolving the cream pops, but would still be fluid enough to be displaced around the outside of the cream pops to form, when then completely frozen, the popsicle-y shell around the cream pop.

By: Anne

Anne — Sun, 13 Jul 2014 16:43:58 +0000

my daughter is lactose in tolerant and tho we can buy some cheeses and milks wo/lactose, I wonder if you have a suggestion for replacing the heavy creams I see in low carb recipes? I have been unable to find anything to even come close to replacing the heavy cream. Thank you in advance.

By: DJ Foodie

DJ Foodie — Fri, 20 Jun 2014 02:49:14 +0000

Hi Unknown. Interesting idea! Sort of a "Magic Shell" concept. It’s not quite the same thing, as the original creamsicles are like an orange popsicle shell, with a vanilla ice cream center. What you describe is interesting and I love the idea, but … a different road to walk …