Orange Creamsicle Recipe

Infuse milk and cream

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 2 tablespoons fresh orange zest, and 3 tablespoons granulated sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is just steaming (do not boil), about 5–7 minutes.

Temper egg yolks

In a medium bowl, whisk the 3 large egg yolks until smooth. Slowly ladle 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper. Repeat with another 1/2 cup until yolks are warmed.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not boil or the eggs will scramble.

Add orange juice and flavoring

Remove the saucepan from heat. Stir in 1 cup freshly squeezed orange juice, 1 teaspoon vanilla bean paste (or extract), 1 teaspoon fine sea salt, and 1 tablespoon orange liqueur if using. Mix until smooth and uniform.

Strain and cool

Pour the custard through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 3 hours or overnight.

Churn

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–25 minutes). The result is an intensely orange-flavored gelato base.

Prepare cream layer

While the orange base chills or during the last 10 minutes of churning, whisk together 1 cup heavy cream, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth. This mixture should be pourable but thick and creamy.

Layer popsicles

If you want a layered creamsicle: Spoon or pipe 1–2 tablespoons of the orange gelato base into the bottom of each popsicle mold. Add a thin layer (about 1 tablespoon) of the cream mixture. Repeat, alternating orange base and cream, leaving a small gap at the top to allow for expansion when freezing. For a swirled popsicle, gently swirl with a skewer but avoid overmixing so layers remain distinct.

Insert sticks and freeze

Press the lids onto the molds and insert popsicle sticks. Freeze until solid, at least 6 hours or preferably overnight for best texture.

Unmold and serve

To release, run warm water briefly over the outside of the mold (avoid submerging) for 10–20 seconds, then gently pull the popsicle free. Garnish with an optional thin orange slice or extra orange zest if desired and serve immediately.

Notes on components

If you don't have an ice cream maker: after chilling the custard, pour the orange base into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until semi-smooth (3–4 hours), then proceed to layer with the cream mixture and freeze solid in molds.