This is the perfect summer ice cream dessert. It’s just like biting into a Creamsicle bar. Yum!
INGREDIENTS
10-Qt Batch
1½ lb Sugar (B)
¾ lb 36 DE corn (B)
½ oz Stabilizer CC–917 (B)
½ gal Water (B)
1¾ qt Fresh orange juice with pulp (B)
¾ qt Ice cream mix (B)
1 oz Vanilla extract (B)
1 oz Orange flavoring (B)
| PREPARATION | Batch time: 15–18 minute |
Mix together thoroughly sugar, 36 DE corn and stabilizer. Add in ½ of the water (hot) and blend well. Pour all ingredients including the remaining water (cold) into the batch freezer. Turn on the dasher and run for 2 minutes to blend ingredients, set the timer to 15 minutes, turn on refrigeration and begin the batch. As mixture firms up and looks gravy, turn off refrigeration and extrude the finished product.
HOMEMADE VERSION
10 oz Sugar
24 oz Water (hot and cold)
12 oz Orange juice
8 oz Heavy cream
1 Zest of orange
PREPARATION
Thoroughly mix the sugar with 12 ounces of water (hot). Add in orange juice, heavy cream, orange zest and remaining water (cold) into an ice cream maker and freeze according to the manufacturer’s instructions. When the batch is complete, turn off the refrigeration and extrude the finished product. Yield: 1½–2 quarts of cream ice
