- 6
- 30 mins
- 30 mins
Ingredients
- Vanilla Ice Cream:
- 3 cups light cream or whipping cream
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 teaspoon vanilla extract
- Orange Layer:
- 1 1/2 cups freshly squeezed orange juice, from 4 to 5 oranges
- 1 1/2 teaspoons half and half
- 1 1/2 teaspoons powdered sugar
Preparation
Step 1
Make the vanilla ice cream base:
Bring the cream to a bare simmer in a 1-quart saucepan over medium-low heat, just until it is steaming and small bubbles form around the edges. Remove from the heat and whisk in the sugar and vanilla until the sugar is fully dissolved.
Transfer to a clean bowl, cover, and refrigerate for at least 4 hours or until fully chilled. When the ice cream base is fully chilled, freeze it in an ice cream maker according to the manufacturer’s instructions. When it has completed its cycle the ice cream will have the consistency of soft-serve.
While the vanilla layer chills, whisk the 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 the orange juice mixture into each cup.
Peel the Dixie cups off the frozen ice cream and insert the pops into the orange juice–filled Dixie cups, pushing down to displace the juice and cover the ice cream entirely. Add more juice to cover as necessary. You may have to weigh the ice cream down with an additional baking sheet and bag of frozen peas to make sure the vanilla layer stays submerged.