Creamsicles. Don’t you love them? I mean, really now, how can you not adore them in all their icy, creamy glory. And when you taste homemade creamsicle, you’ll never miss the prepackaged, boxed versions.
The other day, my son and I were resting on the soft grass in our front lawn, gazing at the clouds when we heard the ding-ding-ding of the local ice cream seller. I waved him down (yes, even at Nourished Kitchen we indulge occasionally), hoping he’d have some of that luscious organic strawberry Italian ice that’s made only a few blocks away from home. As he stopped his bike in front of our lawn and opened up his cart, we peered in. No dice. That organic Italian ice sells fast. I’d have said no immediately, but my four-year-old pulled at my skirts – I promised, you see. But everything in the cart, unsurprisingly, was littered with chemicals and processed ingredients: soy milk, high fructose corn syrup and barely recognizable ingredients. We gave it up and, instead, headed inside to make our very own homemade creamsicles.
Initially I tried grapefruit in place of orange for these homemade creamsicles and while I loved the bitter undertones of grapefruit and grapefruit zest, my husband and son felt less than satisfied: it was too bitter, too strong. So we tried again for an orange creamsicle – replacing grapefruit with sweet orange and omitting the zest entirely. Moreover, I knew every ingredient – from the fresh raw cream and milk to the pastured egg yolks and vanilla extract all sweetened with a bit of orchard blossom honey.
For these creamsicles, we use fresh cream and milk from grass-fed cow as well as raw pastured egg yolk. Raw egg yolk tends to get a bad rap – and it’s unfortunate that consumers have become so fearful of their food. While everyone recognizes potential dangers of foodborne illnesses, like salmonella from raw eggs, what they don’t consider is that only about one in every thirty thousand conventional eggs is infected and the incidence is even less among pastured eggs in which hens are kept in optimally healthy conditions: on grass with free access to consume the foods most natural for them. Raw egg yolk, as used in these creamsicles, are a potently rich source for two nutrients critical to health: biotin and choline.
Our own homemade creamsicles, rich with orange, vanilla and cream, provide both satisfaction and nourishment and, for me, it’s a treat I don’t hesitate to share with my young son. And, on a hot summer night like tonight, I indulge too.
By July 18, 2010Published:
- Yield: 6 Servings
Creamy, icy and rich with the flavors of orange and vanilla, these homemade orange creamsicles satisfy and nourish.
- 2 cups orange juice
- 1/3 cup honey
- 4 egg yolks
- 2 cups fresh cream
- 2 cups fresh whole milk
- 4 drops organic sweet orange essential oil (or 1/4 tsp orange extract)
- 1 tsp vanilla extract
- Stir 1/3 cup honey into 2 cups orange juice.
- Pour the mixture of juice and honey into a heavy-bottomed sauce pan and heat it over a medium flame until reduced by half.
- Once the mixture of honey and orange juice has been reduced by half to a viscous syrup, remove it from the heat and allow it to cool to room temperature.
- Whisk four egg yolks, two cups fresh cream and two cups fresh whole milk with organic sweet orange essential oil or orange extract and one teaspoon vanilla extract. Continue whisking until all the ingredients are very well combined.
- Whisk the mixture of honey and orange juice into the mixture of eggs, cream and milk.
- Pour the creamsicle mixture into your popsicle molds and freeze until solid, at least twelve hours.